Homemade Overnight Spicy Pickles
Servings
10
servingsPrep time
30
minutesCooking time
24
hoursNo canning required! This recipe was given to us many years ago by our Aunt Charlotte. We tweaked it a bit by adding jalapeños to create a little spice!
Ingredients
6 cucumbers cut into spears
2 quarts of water
1 cup of distilled white vinegar
1/2 cup of sugar
1/4 cup of kosher salt
12 garlic cloves (3 cloves per jar)
Sprigs of fresh dill (2-3 sprigs per jar)
2 jalapeño peppers, cut in half (1 half per jar)
whole peppercorns (1/2 tsp. per jar)
Four 1 quart mason jars*
Directions
- Combine water, vinegar, sugar and salt into medium saucepan and bring to a boil. Stir until sugar and salt is dissolved. Remove from heat and allow it to cool.
- Place speared cucumbers, dill, garlic cloves, peppercorns and jalapeño into mason jars.
- Pour vinegar mixture over cucumbers and seal with lids. Refrigerate overnight. Super easy!
Tips
- 1. * Instead of mason jars, you could use one large Tupperware container, especially if you are making it in large amounts.
- 2. The pickles should keep for about two weeks, that is if no one eats them all!
