The BEST Overnight Homemade Pickles! An easy homemade dill pickle recipe with no canning and that results in crisp pickles full of flavor. These refrigerator pickles are ready the next day and stay well in the fridge for weeks.
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Overnight Homemade Pickles, an easy dill pickle recipe that requires no canning! These homemade dill pickles are ready the next day with little work involved. Crisp, refreshing, and a great way to use up some cucumbers you may have in your garden this summer. Be sure to check out my Spicy Pickles and Pickled Onion Recipe for more pickling fun!
Homemade pickles were always something I wanted to make, but I never wanted to go through the whole canning process (maybe someday…). I thought I’d try to make some that are ready the next day and to my surprise these refrigerator pickles turned out WAY better than I would have thought.
They were crisp and full of dill flavor. No one could believe how quick and easy they were to make. I can’t wait to experiment a little more with different flavors for fun new homemade pickle recipes.
How to Make Homemade Pickles
You really don’t need a lot of ingredients. I found that small skinny cucumbers without a lot of big seeds worked better than larger cucumbers.
To start, place some fresh dill sprigs, chopped onion, and garlic cloves along with the cucumbers in a large mason jar or another glass container.
Then in a small saucepan bring white vinegar, water, salt, black pepper, and a little honey (or sugar) to a boil and pour over the cucumbers. Refrigerate overnight and you have fresh dill pickles the next day! Super easy!
They do get a little better each day, but we had a hard time not eating them the first day. Hope you enjoy this homemade pickle recipe!
My 11 year old wanted to help me with this recipe. Watch this quick video he put together that shows how to make these homemade pickles. Didn’t he do a great job?!
Overnight Homemade Pickles Recipe (Refrigerator Pickles)
Ingredients
- 1 cup (or a handful) of fresh dill sprigs
- 2 garlic cloves 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
Instructions
- Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.
- 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.
Jeanette says
May 16, 2019 at 10:55 pmNice recipe thanks for sharing. I have been making refrigerator pickles for the last 3 years I’m insanley addicted to these so i make them aboutt twice a month and what I found out is that cold cucumbers work better for staying firmer and if you over salt them that will cause them to go soft quick. I use salad cucumbers I like the texture better they are firmer and mines have stayed good for at least a month only because I was traveling that they sat for that long otherwise I would have eaten them before then. I add more garlic and pepper corns and pickling seasoning for more flavor.
Jon says
July 19, 2018 at 6:57 amAwesome recipe!!!!
Lisa Huff says
July 19, 2018 at 8:30 amThanks :)
Jodi says
September 2, 2017 at 1:37 pmHow long do they last in the fridge
Lisa Huff says
September 2, 2017 at 1:40 pmI would guess a week or two depending on your ingredients.
Jodi says
September 2, 2017 at 1:53 pmThank you!
Jane W. says
August 21, 2017 at 5:30 pmSo easy, delish!
Billy says
July 17, 2017 at 2:47 pmThese look delicious! Is there an easy way to get the pickles nice and thin when you slice them? I think it’d be possible to use a mandolin cutting board and that might work.. But I don’t currently have one.. Hmm.. Regardless, can’t wait to try this recipe at home! Thank you for sharing.
Lisa Huff says
July 20, 2017 at 4:50 pmHi Billy! You could definitely use a mandolin or could even try a food processor with a slicing blade. I just use a knife and cutting board though.
Robert says
June 2, 2017 at 1:05 pmThe recipe is great. Do you have a recipe I can use to preserve cucumber pickles so that I could put in pantry to last six months or more, and still have the taste and structure that overnight pickles have?
Thank you. Robert
Lisa Huff says
June 2, 2017 at 10:35 pmHi Robert! Happy to hear you enjoyed the pickles! I’m afraid I don’t have a good canning recipe that would have similar results. The canned pickles I have tried sent to be more soft, but I do love Claussen pickles in the refrigerated section of the grocery store which I realize is not quite the same as homemade. :)
Richard Hooker says
May 3, 2017 at 3:38 pmIf you can find granulated honey, I use it in baking and cooking. Much easier to use and no clean up. Measure the same or slightly less; also, great for tea and other drinks.
Lisa Huff says
May 8, 2017 at 2:52 pmGreat tip, thanks!
Cheryl says
July 21, 2016 at 11:40 amOnce these pickes have been made, do they have to be stored in the refrigerator or can they be kept in the pantry?
Lisa Huff says
July 21, 2016 at 2:11 pmHi! Since the pickles haven’t been through an actual canning process I would store them in the fridge.