Easy Overnight Refrigerator Pickles

Pickles—just thinking about them makes my mouth water. They’re easily one of my favorite snacks, and I’ve been known to sit down on the couch with one of the gigantic jars you can buy at Costco and put a serious dent in the supply. We’ve also come to love local pickles as well as craft pickles. Brooklyn Brine makes some amazing flavor combinations, especially spicy ones, that we love, but our wallets do not (plus, they’re not quite gluten-free).

Making pickles with a traditional brine is fun, and like craft cider or wine in a lot of ways (fermentation), but it is definitely not an immediate reward. When we made our own pickles back in 2012 based on another recipe, we waited a good 5 days before trying them and had mixed results. We also did something similar with Brussels sprouts a little while back. Even with this recipe, it took the better part of a week.

This is not acceptable in a pinch. With an English cucumber in hand, and overnight pickle aspirations in my heart, this recipe came to pass. Fermentation purists will argue (correctly) that this isn’t pickled in the formal sense, but your taste buds will be fine with the creativity. Ready as soon as an hour later, these really hit the spot after about 8 hours in the refrigerator and continue to please a week later. They’re not overly spicy, but feel free to eliminate the habanero pepper if spice is not your cup of tea.

Since Heather has gotten pregnant, she’s also become a huge fan of fried pickles. Let us know in the comment section if you’d like us to figure out some delicious paleo fried pickles. I’m sure she’d love it!

Ingredients
1 large English cucumber, chopped roughly 1/4″ slices (we love our mandolin)
3 tsp pink Himalayan salt 
4 small cloves garlic, crushed
1 small habanero pepper, halved
1/8 tsp yellow mustard seed
5 small sprigs fresh dill
1/4 C raw apple cider vinegar
2 C cold water

Method

Slice your cucumber into roughly 1/4″ slices. Again, I can’t stress enough the time savings of having a mandolin.

In a 4-cup Ball jar, preferably, place all of the ingredients. Seal the lid and shake thoroughly.

Place in the refrigerator, and enjoy 1+ hours later. I gave these a good shake and smell at 2 and 4 hours, but I don’t think it’s necessary. I love pickles, and checking on them was an indulgence.

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Note: An earlier version of this recipe called for 3 Tbsp of salt. We made this on our Facebook page in a live video, and realized it is a transcription error and WAYYYYYY too much salt! Sorry to anyone who was also as-salted!

Easy Overnight Refrigerator Pickles

  • Servings: 8-10
  • Time: 1+ hours
  • Difficulty: easy
  • Print

Ingredients
1 large English cucumber, chopped roughly 1/4″ slices (we love our mandolin)
3 tsp pink Himalayan salt 
4 small cloves garlic, crushed
1 small habanero pepper, halved
1/8 tsp yellow mustard seed
5 small sprigs fresh dill
1/4 C raw apple cider vinegar
2 C cold water

Method

  1. Slice your cucumber into roughly 1/4″ slices. Again, I can’t stress enough the time savings of having a mandolin.
  2. In a 4-cup Ball jar, preferably, place all of the ingredients. Seal the lid and shake thoroughly.
  3. Place in the refrigerator, and enjoy 1+ hours later.

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