(For your shopping convenience, this post contains affiliate links.)
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.
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 they 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.
You really don’t need a lot of ingredients. I found that small cucumbers worked better than larger ones. To start, place some fresh dill sprigs, chopped onion, and garlic cloves along with the cucumbers in a large mason jar or other 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!
Hope you enjoy!
Overnight Homemade Pickles Recipe
- 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
- 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.
SNAPPY TIPS: We had better luck with small cucumbers rather than larger ones. Make sure your cucumbers are completely covered with the liquid. Depending on your jar and size of cucumbers, the recipe may take a little more or less than 3 cups of cucumbers.
SNAPPY SUBSTITUTIONS: Instead of honey, you could use granulated sugar. Instead of a large mason jar, you could use another large container although I would suggest not using plastic.
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?!
Other cucumber recipes you may enjoy:
- Cucumber Pineapple Gazpacho – Culinary Therapy Online
- Cucumber Melon White Sangria – Lemons for Lulu
- Asian Cucumber Salad – Joyful Healthy Eats