Easy Overnight Refrigerator Pickles

Ingredients

• 4 pieces English Cucumbers (about 1.5 pounds total, thin-skinned and sweet; can substitute mini pickling cucumbers or regular cucumbers)
• 1.5 cups Distilled White Vinegar (use distilled for consistent acidity)
• 2 tablespoons Granulated Sugar
• 1 tablespoon Salt (kosher or sea salt preferred)
• 1 teaspoon Whole Black Peppercorns
• 3 cloves Garlic Cloves (whole, unpeeled)
• 3-4 sprigs Fresh Dill (fresh, washed; adjust to taste)
• 0.25-0.5 teaspoon Crushed Red Pepper Flakes (optional for heat)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and cut them into spears or slices about 3 inches long. For mini or pickling cucumbers, halve or quarter them; for larger cucumbers, slice into 1/4‑inch thick rounds or spears.

   Time: PT10M

2. Make the Brine

   In a saucepan combine 1½ cups distilled white vinegar, 2 tbsp sugar, 1 tbsp salt, 1 tsp whole black peppercorns, and the 3 whole garlic cloves. Heat over medium‑high heat and bring to a boil, stirring until sugar and salt dissolve.

   Time: PT5M

   Temperature: medium-high

3. Combine Cucumbers and Brine

   Place the cut cucumbers into your storage container. Carefully pour the hot brine over them, making sure the garlic cloves and peppercorns are distributed throughout. Use a spoon to press the garlic into the jar if needed.

   Time: PT2M

4. Cool and Add Dill

   Let the jar sit at room temperature for about 1 hour until the brine cools. Then add 3‑4 sprigs of fresh dill and, if desired, ¼‑½ tsp crushed red pepper flakes. Close the lid tightly.

   Time: PT1H

5. Refrigerate Overnight

   Place the sealed container in the refrigerator and let the pickles sit for at least 12 hours (overnight) before serving.

   Time: PT12H

6. Serve

   Enjoy the crisp refrigerator pickles as a side, snack, or sandwich topping.

   Time: PT0M

Nutrition Facts

Calories

10

Protein

0.2 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.3 g