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two jars full of dill pickles on a white kitchen towel

Easy Overnight Dill Pickles

Farah Abumaizar
Really simple and really tasty, these pickles take just minutes to prepare and are ready to eat only 24 hours later.
5 from 3 votes
Prep Time 5 mins
Cook Time 5 mins
1 d
Course Side Dish
Cuisine American
Servings 8 people
Calories 22 kcal

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 tsp black peppercorns
  • 1 tsp yellow mustard seed
  • 1 tsp coriander seed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp kosher salt
  • 2 tsp 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 tsp 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.
Keyword pickles