Simple Overnight Pickles

These pickles have been a hit with guests and family at various house parties we have hosted. They are good as a standalone snack or as part of a charcuterie board — and are very easy to make, hence the name “simple overnight pickles”.

Ingredients:

  • 4 cucumbers. I prefer English or Persian, but any type of cucumber will work. English or Persian are smaller, which is why they are my preference.

  • 1 large mason jar (you may need to adjust the amount of pickles based on the size of your jar or use two jars).

  • 1 Cup of white wine vinegar

  • 2 Tbsp salt

  • 3 sprigs of fresh dill per jar

  • 1/2 tsp of mustard seeds

  • Note: many recipes for pickles call for sugar. I have no doubt that the pickles will taste better with sugar, but I don’t use it. If you want to include sugar, 1 tsp should work here.

Directions:

  1. Slice the cucumbers into 1/8 to 1/4 inch slices. Fill up the jar(s) with the pickle slices.

  2. Simmer 2 cups of water and vinegar in a pot. Once boiling, add salt, mustard seeds, and optional sugar.

  3. Pour the liquid into the jar(s) ensuring you cover the pickles completely.

  4. Place 3 dill sprigs at the top of the jar(s).

  5. Refrigerate after cooling to room temperature. I prefer to refrigerate overnight so that the pickles absorb the vinegar fully.

  6. Serve chilled.


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AppetizersLindsey LeistKlemchuk PLLC