Overnight Crunchy Dill Pickle Recipe
The perfect way to use your over-abundance of garden cucumbers. When you’re short on time and want deliciously crisp pickles, make these overnight pickles. You’ll be adding this quick and easy homemade crunchy dill pickle recipe to the top of your list with each future garden harvest.
Overnight Crunchy Dill Pickle Recipe
Whether you are harvesting cucumbers straight from your own garden, picking them from the farmers market, or grabbing them from the store, you’ll love these homemade dill pickles.
The recipe comes together in under 10 minutes and they are ready to eat the next day.
You can choose to make homemade pickle spears, or cut them into pickle chips for your next bbq.
Recipe contains affiliate links for your convenience.
Dill Pickle Ingredients
This recipe uses one medium garden pickle to produce one 16oz jar of pickles.
- 1 medium garden cucumber (approx. 1/2 lb)
- 3 large sprigs of chopped fresh dill (2 tsp. dried dill can be substituted but fresh is preferred)
- 2 sprigs of chopped fresh oregano (1 tsp. dried substitute)
- 2 springs of chopped fresh parsley (1 tsp. dried substitute)
- 2 cloves sliced garlic
- 1 bay leaf
- 1/2 c. water
- 1/3 c. white vinegar
- 1/2 tbs. fine sea salt
- 1 tsp. whole black peppercorns
- 1/8 tsp. red pepper flakes
You can omit the red pepper flakes if you are spice adverse, however they add a very nice depth of flavor and don’t make it overtly spicy.
(My images show my recipe doubled to produce two jars of pickles.)
Crunchy Dill Pickle Recipe Instructions
Start by washing and then slicing the ends off of your cucumber. Next, choose if you want to slice into spears or chips.
Chips should be sliced into 1/4″ slices.
To cut spears, half the cucumber lengthwise once. Then half again lengthwise. Then cut the spears in half in the middle to produce 8 short spears. The goal is simply to get them short enough to fit into a 16 oz mason jar.
These wide mouth jars and plastic lids are my favorite.
Next, combine all dry ingredients into mason jar. Add the water and vinegar last and fill to just above the cucumbers to fully submerge them.
Finally, hand screw the jar lid on tight. Shake the jar to mix all of the ingredients together.
Place in the refrigerator and let them soak overnight in the brine, at least 12 hours but preferably 24.
Pop the lid and enjoy the most delicious homemade crunchy dill pickles you’ve ever had!
Overnight Crunchy Dill Pickle Recipe
The perfect way to use your over-abundance of garden pickles. When you're short on time and want deliciously crisp pickles, make these overnight pickles. You'll be adding this quick and easy homemade crunchy dill pickle recipe to the top of your list with each future garden harvest.
Ingredients
- 1 medium garden cucumber (approx. 1/2 lb)
- 3 large sprigs of chopped fresh dill (2 tsp. dried dill can be substituted but fresh is preferred)
- 2 sprigs of chopped fresh oregano (1 tsp. dried substitute)
- 2 springs of chopped fresh parsley (1 tsp. dried substitute)
- 2 cloves sliced garlic
- 1 bay leaf
- 1/2 c. water
- 1/3 c. white vinegar
- 1/2 tbs. fine sea salt
- 1 tsp. whole black peppercorns
- 1/8 tsp. red pepper flakes
Instructions
- Start by washing and then slicing the ends off of your cucumber. Next, choose if you want to slice into spears or chips.
- Chips should be sliced into 1/4" slices. To cut spears, half the cucumber lengthwise once. Then half again lengthwise. Then cut the spears in half in the middle to produce 8 short spears. The goal is simply to get them short enough to fit into a 16 oz mason jar.
- Next, combine all dry ingredients into mason jar.
- Add the water and vinegar last and fill to just above the cucumbers to fully submerge them.
- Finally, hand screw the jar lid on tight. Shake the jar to mix all of the ingredients together.
- Place in the refrigerator and let them soak overnight in the brine, at least 12 hours but preferably 24.
- Refrigerator dill pickles will last up to 4 weeks if stored tightly in the fridge, in the brine.
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Nutrition Information:
Yield: 16 Serving Size: 1 spearAmount Per Serving: Calories: 7
How Long Do Homemade Dill Pickles Last?
Refrigerator dill pickles will last up to 4 weeks if stored tightly in the fridge, in the brine.
After that they may start to lose their crunch and the flavor may grow sour. Be on the lookout for murky brine, visible mold, or loss of texture, which are clear indicators that the pickles have turned.
Which Vinegar is Best for Dill Pickles?
I prefer distilled white vinegar for it’s clean flavor.
Rice vinegar is another great option which adds a touch of tartness.
Malt vinegar is also good as it works well with watery vegetables like cucumbers. However, it can overpower the flavor so make sure you are a fan of malt vinegar before using.
More Cucumber Recipes
Is it odd that I have several great recipes for cucumbers? Cucumbers are, after all, great eaten raw on their own. But why not amp it up a notch?
Enjoy these delicious cucumber recipes below. And, drop your favorite way to use cucumbers in the comments!
Thanks so much for stopping by the blog today. Enjoy more recipes in my recipe book archives!
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~ Sarah
