Larry's Overnight Pickles
Super simple, super quick. Pickle-iscious goodness anytime!
Course Miscellaneous
Cuisine American
- 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
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.
I prefer to use dill flowers and stems as they have much more flavor than a fern-leaf dill. You don’t need to do anything fancy with the dill. Simply rinse it off, fold it up and stick it in your bowl or jars!
If you reduce the sugar to 1/3 cup and add more dill and garlic, your pickles will be more like dill pickles than sweet pickles.
You can use this to pickle just about anything! Yellow and green beans, mushrooms and Brussels sprouts are wonderful. I would suggest if pickling Brussels sprouts, use small sprouts so that they’re tender and process well. Keyword easy pickles, pickles, refrigerator pickles, sweet pickles