I used to work with a gentleman who made the best refrigerator pickles. We all looked forward to pickle season! I’ve been making these for the last 25 years, without fail, every summer when fresh cucumbers show up at the farmer’s market. These are so super simple to make, and quick too. You can start “sampling” them within 5-6 hours!
I’ve played around and modified them a bit as well to make a true dill pickle – see variation notes at the bottom. And, this recipe also works great if you love pickled mushrooms, beans or brussels sprouts. One little recipe creates all this pickle-liciousness! And the best part…you simply mix everything in a big bowl, (I use the 5-quart in this set) seal and tuck away in your refrigerator. Or, if you’re a mason jar kind of person (these are wide-mouth and easy to pack), pack your cucumbers, onions, garlic and dill into mason jars, pour the brine to fill the jar, seal and stash in the refrigerator. No real canning skill needed!
Larry's Overnight Pickles
Ingredients
- 4 C water
- 2 C vinegar
- ¾ C sugar
- ¼ C salt
- 1 T pickling spice
- 3-4 # cucumbers cut into spears or slices
- 1 medium onion sliced
- 3-4 cloves garlic minced
- Dill flower & stems – quantity is up to you. The more you use the greater the dill flavor
Instructions
- Slice cucumbers into spears or slices and slice onions into a large, sealable bowl. If packing into jars, layer cucumbers, onions, a small bunch of dill and a sprinkle of garlic into each jar.
- Bring to boil water, vinegar, sugar, salt and pickling spice. Carefully pour brine over cucumbers (into bowl or into each jar). Seal tightly and place in refrigerator. Pickles will be fully ready within 24 hours or less. Pickles will keep in the refrigerator up to 6 months.
