Yes they really are overnight. This is one of our easiest pickle recipes.
Although the salt and vinegar helps preserve them, these pickles are not fermented or processed in a boiling water bath so they must be stored in the refrigerator.
If you want to make preserved pickles that do not require refrigeration until opened and may be kept on the shelve many months be sure to read our Pickling Techniques.
These overnight dills will last many days in the fridge but probably will not last long if you have kids around (they seem to love them).
Overnight Refrigerator Dill Pickles
Prep Time: 20 minutes
Cook time: 15 minutes
Total time: 35 mins
Yield: 2 pints
- 2 cups distilled white vinegar
- 4 cups water
- 1/4 cup pickling (or kosher) salt
- 2 tablespoons white sugar
- 3 cups sliced cucumbers
- 1/2 cup sliced onions
- 2 cloves garlic, peeled
- 2 large sprigs dill weed (or 2 tablespoons dried dill weed)
- 2 jalapeno peppers, cut in half (omit if you do not want spicy)
- 1/2 cup sliced green bell peppers
1. In a large saucepan, over medium heat, bring water, vinegar, salt and sugar to a boil. Boil, while stirring, until the sugar and salt are completely dissolve (about 15 min).
2. Place onion, garlic cloves, dill weed, jalapeno and bell pepper in a large food grade sterile jar(s) or crock (1 gal. works good). Add the sliced cucumbers.
3. Pour the vinegar mixture over the cucumbers. You may have some brine left over. Just be sure the cucumbers are completely under liquid.
4. Store in the refrigerator at least overnight before serving. Flavor will intensify over time if you can wait a few days.