I can honestly say that dill pickles are literally one of my favourite things in the entire world, and they always have been. I have been known to polish off a jar in a day or two the odd time, and it’s mandatory that they are always in my fridge. They are essential after a night of a few too many drinks, and I have always said that they cure any stomach ache I may have. I also used to drink the pickle juice when I was little but that’s a different story….
My mom found a recipe for ‘overnight’ pickles, and we were super stoked to try this recipe out. Neither of us have any idea of how to can or preserve anything, so this seemed like the best solution for us to try homemade pickles! We picked up some pickling cucumbers at the grocery store, found a couple of mason jars, and began our pickling mission.
It literally took ten minutes to make these pickles, and we were patient enough to wait 2 or 3 days before eating them. Not going to lie- jar one was gone in a matter of minutes. They were delicious and they have a great crunch to them! My dad loved them, too, and hinted that we better go by some more cucumbers! You can play around with the vinegar that you use, and experiment with leaving the cucumbers whole, or slicing them. I liked sliced better!
Easy Overnight Dill Pickles
- pickling cucumbers, washed, and sliced or left whole
- enough jars for the pickles to fit in
- fresh dill
- garlic, thickly sliced
- 1 tbsp mustard seeds
- 1 bay leaf
- 1 cup white wine vinegar
- 1/8 cup salt
- 1/2 cup sugar
Fill jar with fresh dill, garlic, and pickles. Boil the remaining ingredients in a saucepan, until sugar and salt are dissolved. Pour mixture over pickles and close jars. Place in the fridge for a day before eating.