Easy Overnight Dill Pickles
Really simple and really tasty, these pickles take just minutes to prepare and are ready to eat only 24 hours later.
Servings 8 people
Calories 22kcal
Ingredients
- 4 cucumbers, ends removed
- 1 handful of fresh dill, 4-6 sprigs
- 4 large garlic cloves, smashed
- 4 Thai red chili peppers, stems removed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander seed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 2 teaspoon granulated sugar
Instructions
- Wash jars and lids thoroughly in very hot water to sanitize.
- Cut cucumbers in desired shapes. I did one jar of slices, and one jar of wedges. Slices should be about 1/4 inch thick, and wedges are one cucumber sliced lengthwise into 8 spears.
- Place the cucumbers into jars, then divide the garlic and dill between the two jars. Top with the peppercorns, mustard seeds, and coriander seeds, also divided into jars (so 1/2 teaspoon each into each jar).
- Add vinegar, water, salt and sugar to a small saucepan. Bring to a simmer over medium heat, stirring a couple times until sugar and salt are completely dissolved.
- Pour the warm vinegar solution evenly over the jars of pickles, filling the jars right to the top. If you need to, add a little normal water on top of this if the solution isn't enough to cover the cucumbers.
- Screw lids of jars on tightly and store in the fridge. Enjoy after 24 hours. They'll keep in the fridge for up to 2 weeks.
Notes
Recipe adapted from Love and Olive Oil.
Nutrition
Calories: 22kcal