Overnight Homemade Pickles Recipe: Easy Refrigerator Dills in 24 Hours

Overnight Homemade Pickles Recipe (Refrigerator Pickles)

I still remember the first time I tried making pickles at home. I had a bumper crop of cucumbers from my small garden and a vague memory of my grandmother’s dusty canning pot.

The idea of sterilizing jars and processing them in boiling water felt like a project for a whole afternoon. So I put it off. Then a friend handed me a jar of refrigerator pickles she had made the night before.

They were crisp, garlicky, and full of dill. I was hooked. That is when I discovered the magic of overnight homemade pickles.

No canning. No special equipment. Just a few simple ingredients and a night in the fridge.

These pickles are a game changer for anyone who loves a tangy, crunchy snack but does not want to spend hours in the kitchen. You can use small cucumbers from your garden, the farmers market, or the grocery store.

The brine comes together on the stovetop in about ten minutes, and then you pour it over the cucumbers, let it cool, and refrigerate. The next day, you have pickles that taste like you spent days on them.

They stay well in the refrigerator for weeks, and honestly, they seem to get better over time.

If you are like me and have a hard time keeping up with the summer cucumber harvest, this recipe is your answer. It is also a wonderful way to add a homemade touch to potlucks, picnics, and backyard barbecues.

I often bring a jar to family gatherings, and they disappear quickly. People always ask for the recipe, and they are always surprised at how easy it is.

On my site, I have shared several pickle variations that you might enjoy once you master this one. There are spicy pickles for those who like a kick, pickled onions for tacos and salads, refrigerator Italian pickles with herbs and olive oil, and even sweet refrigerator pickles for a touch of sweetness.

But this overnight dill pickle recipe is the one I make most often. It is the perfect starting point.

Why overnight? The chill time does the work. The cucumbers absorb the seasoned brine, the garlic and dill infuse the liquid, and the result is a crisp, flavorful pickle.

You do not need to wait for fermentation or water bath processing. The refrigerator does the heavy lifting. Just make sure the cucumbers are completely covered by the brine, and use a container that is not plastic if you can. Glass mason jars are ideal.

So if you have ever wanted to make pickles at home but felt intimidated, give this recipe a try. It is forgiving, flexible, and delicious. And once you taste a homemade pickle, you may never go back to the store bought ones.

About Lisa Huff

This recipe comes from Lisa Huff, a talented cookbook author, freelance recipe developer, food photographer, blogger, and award winning home chef. Lisa creates a wide range of recipes, from healthy dishes to decadent treats, including cocktails, appetizers, main courses, and desserts.

Her work has appeared on television shows, in publications, and on websites. I am grateful she shared this straightforward method for refrigerator pickles, which has become a staple in my own kitchen.

Lisa’s approach to cooking is practical and approachable, which is exactly why this recipe works so well for busy home cooks. She understands that not everyone has time for traditional canning, and her overnight pickles prove that you can still enjoy homemade pickles with minimal effort.

Ingredients

Gather these ingredients. The amounts below make about 3 cups of pickles, which is roughly one large mason jar. You can easily double the recipe if you have more cucumbers.

• 1 cup fresh dill sprigs (or a generous handful)
• 2 cloves garlic, chopped
• 1/4 cup chopped onion
• 3 cups thinly sliced small cucumbers
• 1 1/2 cups water
• 3/4 cup white vinegar
• 1 tablespoon honey (or granulated sugar)
• 1 tablespoon kosher salt
• 1/8 teaspoon black pepper

A note on the cucumbers: small cucumbers work best because they have fewer seeds and a crisper texture. If you only have larger cucumbers, you can slice them thinner and remove the seeds if they are large.

The amount of cucumbers may vary slightly depending on the size of your jar and the thickness of your slices. You want enough to fill the jar to the top, but they should be fully submerged in the brine.

If you need a little more or less than 3 cups, that is perfectly fine.

The honey can be replaced with granulated sugar if you prefer. Both work well to balance the acidity of the vinegar. The kosher salt is important for flavor, so do not reduce it. Black pepper adds a subtle warmth. Feel free to add extra dill or garlic if you love a bold pickle.

Instructions

Making these pickles is a simple two step process. First, you layer the aromatics and cucumbers in a jar. Second, you make the brine, pour it over, and refrigerate. That is it.

1. Place the dill, garlic, and onion in a large mason jar. Fill the jar to the top with the sliced cucumbers. Press them down gently so they are packed in but not crushed.
2. Meanwhile, place the water, vinegar, honey, salt, and pepper in a small saucepan over high heat. Whisk until the mixture comes to a boil. This should take about 10 minutes.
3. Carefully pour the hot liquid over the cucumbers in the jar. The heat will slightly soften the cucumbers, but they will crisp up again in the fridge. Let the jar cool slightly on the counter.
4. Place the lid on the jar and refrigerate overnight before serving. The pickles need at least 6 hours to chill and develop flavor, but overnight is best.
5. Store the pickles in the refrigerator. They will keep for several weeks.

One thing to keep in mind: the cucumbers should be completely covered by the liquid. If some float to the top, you can weigh them down with a small clean glass or a piece of cabbage leaf, but usually filling the jar to the top and pressing them down works fine. The brine will cover them as it settles.

I like to make these pickles in the evening so they are ready for lunch the next day. There is something satisfying about opening the fridge and seeing a jar of homemade pickles waiting for you.

Notes

Here are some tips and variations to help you get the best results.

• Choose small cucumbers. They are crisper and have fewer seeds. Larger cucumbers can work, but they may be softer and more watery.
• Keep them submerged. The cucumbers must be completely covered by the brine to pickle evenly and stay fresh. If needed, add a little extra water and vinegar in the same ratio.
• Adjust the cucumber amount. Depending on your jar and how you slice the cucumbers, you may need slightly more or less than 3 cups. That is normal. Just fill the jar.
• Swap the sweetener. Granulated sugar can replace the honey one for one. I have used both and they both work well.
• Use glass or ceramic. A large mason jar is ideal, but any large non reactive container works. Avoid plastic, as it can absorb odors and flavors.
• Add extra flavor. Try adding a few peppercorns, a pinch of red pepper flakes, or a sprig of fresh tarragon or dill seed for a different twist.
• Storage. These pickles keep in the refrigerator for several weeks. The flavor will continue to develop, so they get even better after a few days.

If you are new to making pickles, do not worry about getting everything perfect. This recipe is very forgiving. The most important thing is to use fresh cucumbers and to let them chill long enough.

I usually make a double batch because they go fast in my house. They are great on sandwiches, burgers, hot dogs, or straight from the jar.

One more note: this recipe is not a canning recipe. These pickles are refrigerator pickles, which means they must be stored in the refrigerator and eaten within a few weeks. They are not shelf stable.

That is the trade off for not having to process them in a water bath. But honestly, they taste so fresh and crisp that you will not miss the canning.

Recipe details

Here are the key details for this recipe at a glance.

For nutrition, the source provides the following per serving information. Please note that this is an estimate and may vary based on your exact ingredients and serving size.

These pickles are a low calorie, flavorful addition to any meal. They are also a great way to use up cucumbers from the garden. I hope you enjoy making them as much as I do.

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Overnight Homemade Pickles Recipe (Refrigerator Pickles)

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Overnight Homemade Pickles Recipe (Refrigerator Pickles) I still remember the first time I tried making pickles at home. I had a bumper crop of cucumbers from my small garden and a vague memory of my grandmother’s dusty canning pot.

• Total Time: 385 min
• Yield: 3 cups 1x

Ingredients

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1 cup fresh dill sprigs
2 cloves garlic, chopped
1/4 cup chopped onion
3 cups thinly sliced small cucumbers
1 1/2 cups water
3/4 cup white vinegar
1 tablespoon honey
1 tablespoon kosher salt
1/8 teaspoon black pepper

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Instructions

1-Place dill, garlic, and onion in a: Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
2-Meanwhile, place the water, vinegar, honey, salt,: Meanwhile, place the water, vinegar, honey, salt, and pepper in small saucepan over high heat. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers. Cool slightly, then place top on jar and refrigerate overnight before serving. Store in the refrigerator.

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: stovetop

Nutrition

• Calories: 21kcal
• Sugar: 3g
• Sodium: 391mg
• Fat: 1g
• Saturated Fat: 1g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 1g