Overnight Refrigerator Dill Pickles

Ingredients

• 5 pieces Mini or Cocktail Cucumbers (Trim ends and cut each cucumber into 4 spears)
• 2/3 cup Distilled White Vinegar (Use distilled white vinegar for classic flavor)
• 1/3 cup Water (Room temperature)
• 1.25 teaspoon Salt (Kosher or sea salt preferred)
• 3 tablespoon Granulated Sugar (Balances acidity)
• 3 sprig Fresh Dill (Fresh dill gives authentic flavor)
• 2 clove Fresh Garlic (Peeled)
• 1 teaspoon Whole Peppercorns (Adds subtle spice)
• 1 pinch Red Pepper Flakes (Optional heat)

Instructions

1. Prepare Cucumbers

   Trim the ends off each mini cucumber and cut each cucumber into four equal spears.

   Time: PT5M

2. Make the Brine

   In a small saucepan combine distilled white vinegar, water, salt, and sugar. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring until the sugar fully dissolves.

   Time: PT10M

   Temperature: boiling

3. Cool the Brine Slightly

   Remove the saucepan from heat and let the brine cool for 2 minutes so it is warm, not piping hot, before pouring over the cucumbers.

   Time: PT2M

4. Assemble the Pickles

   Place the dill sprigs, garlic cloves, peppercorns, and a pinch of red pepper flakes into the mason jar. Add the cucumber spears, then pour the warm brine over them, ensuring the cucumbers are fully submerged. If needed, top off with a little extra water. Seal the jar tightly.

   Time: PT5M

5. Refrigerate

   Place the sealed jar in the refrigerator for at least 3–4 hours, up to overnight. The pickles become more flavorful after 2–3 days and can be kept up to a week.

   Time: PT0M

   Temperature: 4°C

6. Cleanup

   Wash the saucepan, measuring tools, cutting board, knife, and any other utensils used. Soak the saucepan briefly if residue is stuck.

   Time: PT8M

Nutrition Facts

Calories

5

Protein

0 g

Carbohydrates

1 g

Fat

0 g

Fiber

0 g