Easy Overnight Pickles
These are the best Easy Overnight Pickles! They give you the tangy, crunchy goodness of pickles in just a few easy steps. Waiting overnight is the hardest part!
Servings: 8 Servings
Calories: 77kcal
Ingredients
- 1 lb English cucumbers ⅛-1/4 inch slices
- 1 cup thinly sliced yellow onion
- 1 ½ cups distilled white vinegar
- ½ cup sugar
- 2 teaspoon mustard seeds
- 1 teaspoon kosher salt
- ¼-1/2 teaspoon crushed red pepper flakes
Instructions
- In a saucepan, combine vinegar, salt, crushed red pepper flakes, sugar and mustard seeds. Place the saucepan over medium heat and stir the mixture until the salt and sugar have completely dissolved, about 5 minutes. Remove the brine from heat and let it cool for a few minutes.
- Take a clean glass jar with a tight-fitting lid and pack the sliced cucumbers and onions into it in layers. Make sure to leave about an inch of headspace at the top of the jar to allow for expansion.
- Once the brine has cooled, carefully pour it over the cucumbers, ensuring they are fully submerged. The brine should cover the cucumbers completely. If needed, use a clean spoon to press down the cucumbers gently.
- Seal the jar tightly and refrigerate it overnight, or for at least 8 hours.
Nutrition
Calories: 77kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 294mg | Potassium: 119mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg
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