Whether you’re an old pro at pickling, or just considering trying it out, Overnight Pickles make a satisfyingly quick and delicious project. Easy, quick and fresh, you can make them spicy, garlicky, or however you like them. No brisket sandwich or pulled pork or chicken sandwich is complete without thin-sliced onion, homemade bbq sauce and pickles. Next time you plan a backyard bbq, pick up a cucumber or ten and whip up a batch! Keep reading for everything you need to know!
Recipe and Instructions:
- Garlic Cloves
- Fresh Dill
- Pickling Cucumbers
- Clean Mason Jars and Lids
- Optional: Thai Chili Peppers, Rainbow Peppercorns, Jalapeno Peppers, Chipotle Peppers, Tarragon, Horseradish, Mustard Seeds, Bay Leaves
- Alternately you may order the custom-blended Organic Pickling Spice Blend in the M Delish Boutique Shop
Wash and, if desired, slice your cucumber. Choose sandwich slices, spears or chips (pictured above).
In a small sauce pan, add 1/2 cup vinegar plus salt and sugar. Heat and stir until sugar and salt have dissolved.
Place cucumbers into clean mason jars. Add Garlic, Peppercorns, Dill, and any other ingredients you’ve selected (or distribute evenly among jars about two teaspoons of M Delish Boutique’s Organic Pickling Spice Blend.
Pour hot vinegar brine over each jar about half-full. You may not use all of the brine. Don’t worry about that. Toss it or save it in the fridge for your next batch.
Fill remaining portion of the jars with plain water, room temperature. Secure lids onto the jars and allow to sit until they’ve completely cooled.
Once cooled, place jars in the fridge.
Overnight pickles are also known as “cold pickles” or “quick pickles”. They taste different than those that are brined for longer periods of time. Intended to be eaten within a short period of time, they’re stored in the fridge. The flavor will be a bit less salty, and a bit more fresh and cucumber-like. They’re a favorite in my home, especially in the warmer weather months.
Gratuitous Photos Of My Savory Canning Projects: