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 Red Onions 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.
Lisa Huff says
Thanks :)
Jon says
Awesome recipe!!!!
Jodi says
Thank you!
Lisa Huff says
I would guess a week or two depending on your ingredients.
Jodi says
How long do they last in the fridge
Jane W. says
So easy, delish!
Lisa Huff says
Hi 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.
Billy says
These 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
Hi 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. :)
Robert says
The 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
Great tip, thanks!
Richard Hooker says
If 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
Hi! Since the pickles haven’t been through an actual canning process I would store them in the fridge.
Cheryl says
Once these pickes have been made, do they have to be stored in the refrigerator or can they be kept in the pantry?