No brisket sandwich or pulled pork or chicken sandwich is complete without thin-sliced onion, homemade bbq sauce and a pile of pickles. Next time you plan a backyard bbq, pick up a cucumber or ten (or whatever you want to pickle) and whip up a batch!
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. Keep reading for everything you need to know!
- 1 Cup Vinegar
- 1 Tablespoon Salt
- 1 1/2 Cups Sugar
- Garlic Cloves, smashed
- Fresh Dill
- Pickling Cucumbers (you can get adventurous and pickle carrots, green beans, asparagus, radishes, brussels sprouts, red onions cauliflower and so on)
- 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 saucepan, add 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. 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.
- Optional step for storing long-term: Place jars in pot, cover with water and boil 15 minutes. Lift and place on a towel or cooling rack.
Once cooled, place jars in the fridge. If you boiled them, you can store them for about six months before use.
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: