Easy Overnight Refrigerator Pickles
Refrigerator pickles have just the right amount of salty, tangy goodness with the most perfect crunch. You are going to love making pickles at home!
Servings: 1 pint jar
- 1 English cucumber
- 1 1/2 cups white vinegar
- 2 tablespoons sugar
- 1 tablespoon table salt
- 1 teaspoon whole black peppercorns
- 3 cloves garlic
- 3 sprigs fresh dill
Slice cucumbers or cut into spears. Place the cucumbers in an airtight container or use a mason jar.
In a small saucepan stir together vinegar, sugar, salt, peppercorns, and garlic. Bring to a boil. Once simmering, remove from heat.
Pour mixture over cucumber in jar until full. Place the lid on and let cool to room temperature.
Once cooled, add in fresh dill. Refrigerate overnight before eating.
For this recipe, you can use regular cucumbers, English cucumbers, pickling cucumbers, or mini cucumbers. These can all be cut into wedges, or sliced, depending on your own personal preference.
Bread and Butter Pickles Variation -- replace 1/2 cup of the white vinegar with apple cider vinegar. Then, instead of adding in black peppercorns, garlic, and dill you'll flavor the pickles with:
- 1 inch cinnamon stick
- 1 teaspoon whole mustard seeds
- 6 allspice berries
- 6 whole cloves
- 1/2 teaspoon ground turmeric
Serving: 1whole jar | Calories: 231kcal | Carbohydrates: 41g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 6993mg | Potassium: 536mg | Fiber: 3g | Sugar: 29g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 1mg