Overnight Pickles Recipes

EASY OVERNIGHT REFRIGERATOR PICKLES

Easy Overnight Refrigerator Pickles image

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!

Provided by Rachel Farnsworth

Time 10m

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize 1 whole jar, Calories 231 kcal, Carbohydrate 41 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 6993 mg, Fiber 3 g, Sugar 29 g

OVERNIGHT PICKLES RECIPE

Overnight Pickles Recipe image

A quick and easy way to make crunchy pickles that requires no special canning equipment. Great to serve as a stand alone snack or use as a condiment.

Provided by makeyourmeals

Number Of Ingredients 4

Ingredients

5 small pickling cucumbers
1 quart of water
2 tablespoons of pickling or non-iodized Kosher salt
4 cloves of garlic

Steps:

Place water and salt in a medium sauce pan. Heat on medium low heat just until the salt has dissolved.
Slice cucumbers to your desired length and crush and roughly chop the garlic.
Add cucumbers, garlic and red pepper flakes (optional) to the water and remove from the heat.
Transfer mixture to a bowl or jar. *You want the pickles to be emerged in the water. You will need to place something on top of the mixture to prevent the cucumbers from surfacing to the top.
Place in the refrigerator and let it sit overnight.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

EASY REFRIGERATOR PICKLES

Easy Refrigerator Pickles image

This easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in Upstate New York, we have an abundance of cucumbers. -Catherine Seibold, Elma, New York

Provided by Taste of Home

Time 20m

Yield 6 cups.

Number Of Ingredients 9

Ingredients

6 cups thinly sliced cucumbers
2 cups thinly sliced onions
1-1/2 cups sugar
1-1/2 cups cider vinegar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1/2 teaspoon ground turmeric
1/2 teaspoon ground cloves

Steps:

Place cucumbers and onions in a large bowl; set aside. Combine remaining ingredients in a saucepan; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

REFRIGERATOR DILL PICKLES

Refrigerator Dill Pickles image

These pickles taste so fresh and have just the right amount of dill and garlic. They taste great along-side a hotdog on a bun. They also taste great alone as a healthy snack. The pickles should be good for 6 weeks. Enjoy! You can also cut cucumbers into chips if you prefer a pickle chip instead of a spear.

Provided by Tammy Gulgren

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time P3DT25m

Yield 12

Number Of Ingredients 7

Ingredients

3 ½ cups water
1 ¼ cups white vinegar
1 tablespoon sugar
1 tablespoon sea salt
4 cups cucumber spears
2 cloves garlic, whole
2 heads fresh dill

Steps:

Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely.
Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 443.7 mg, Sugar 1.9 g

BEST EVER SWEET PICKLES

Best Ever Sweet Pickles image

I pack away homegrown cucumbers every summer. This recipe is based on the pickled veggies in Brown Eggs and Jam Jars by Aimee Wimbush-Bourque, but I've made it less mustardy and more garlicky to fit my family's tastes. This method keeps them incredibly, refreshingly crunchy. -Ellie Martin Cliffe, Taste of Home Digital Deputy Editor

Provided by Taste of Home

Time 1h10m

Yield 4 pints.

Number Of Ingredients 12

Ingredients

9 cups sliced pickling cucumbers
1 large sweet onion, halved and thinly sliced
1/4 cup canning salt
1 cup sugar
1 cup water
1 cup white vinegar
1/2 cup cider vinegar
2 tablespoons mustard seed
1 teaspoon celery seed
1/2 teaspoon whole peppercorns
12 garlic cloves, crushed
4 bay leaves

Steps:

In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

OVERNIGHT PICKLES

Overnight Pickles image

Make and share this Overnight Pickles recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 15m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 cup cider vinegar
1 3/4 cups sugar
1 tablespoon salt
1 teaspoon celery salt
7 kirby cucumbers or 3 regular cucumbers, sliced
3 onions, sliced thinly
2 tablespoons fresh dill

Steps:

mix first 4 ingredients and the dill. add cucumbers and onions, and refrigerate stirring every few hours.
ready to eat the next day, keeps for up to 1 month refrigerated.

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