24 Hour/Overnight Pickles

Name: 24 Hour/Overnight Pickles
Total time: 600 s
Yield: 1 to 2 people
Cuisine: American
Ingredients: 2 medium cucumbers; 2 cups white vinegar; 2 cups water; 1 tablespoon salt; 1 tablespoon sugar; 2 teaspoons dried dill or 2 sprigs fresh dill; 1 tablespoon dried garlic or 1 clove fresh garlic; Optional sliced onion; Optional celery

APal @APala

Chicago, Illinois

I've always like 24 Hour/Overnight Pickles and they are inexpensive to make. In the winter fresh dill maybe hard to find, so I used dried dill. They will normally stay fresh in your refrigerator for a couple of weeks.

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Ingredients

10 minutes to boil brine

1 to 2 people

2medium cucumbers
2 cupswhite vinegar
2 cupswater
1 tablespoonsalt
1 tablespoonsugar
2 teaspoonsdried dill or 2 sprigs fresh dill
1 tablespoondried garlic or 1 clove fresh garlic
Optional sliced onion
Optional celery

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Steps

10 minutes to boil brine

1

Add water, vinegar, salt, sugar to a sauce pan and bring to a boil so the salt and sugar dissolve. This is your brine.
2

Slice cucumber and optional sliced onion and celery and place into a mason jar or Tupperware container and add garlic and dill (some recipes say to wait until the brine has cooled to add dill)
3

Pour your hot brine over the cucumbers. Lightly cover and wait for container to cool, usually about an hour.
4

Once your container has cooled, place in the refrigerator overnight - waiting 24 hours is best. Enjoy!