24-Hour Sweet Summer Refrigerator Pickles
These 24-Hour Sweet Summer Pickles are one of the easiest ways to preserve the fresh flavor of garden cucumbers without pulling out the water bath canner or spending hours in the kitchen.
Servings: 4 quarts or 1 gallon
Calories: 332kcal
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Equipment
Ingredients
- 8 English Cucumbers
- 3 Quarts Water
- 1 Pint White Vinegar
- 1/2 Cup Canning and Pickling Salt
- 1 Cup Granulated Sugar
- 1 Vidalia Onion sliced
- 1 Handful Fresh dill
Instructions
How to Make 24-Hour Sweet Summer Pickles
- Wash your glass jars and lids thoroughly in hot, soapy water. Rinse well and allow them to air dry or dry with a clean towel.
- Slice the cucumbers into your preferred shape. Chips are perfect for sandwiches and snacking, while spears offer a classic pickle crunch.8 English Cucumbers
- Slice the Vidalia onion and prepare the fresh dill.1 Vidalia Onion, 1 Handful Fresh dill
- Pack the cucumbers into clean glass jars, leaving about 1/2 inch of headspace at the top. Divide the onion slices and dill among the jars. . Use a spoon to press them down so they are also covered by the hot liquid.
- In a medium saucepan, combine the water, white vinegar, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved.3 Quarts Water, 1 Pint White Vinegar, 1/2 Cup Canning and Pickling Salt, 1 Cup Granulated Sugar
- Carefully pour the hot brine over the cucumbers, onions, and dill until everything is fully submerged. Leave about 1/2 inch of headspace.
- Gently tap the jars on the counter to release any trapped air bubbles. Wipe the rims clean and secure the lids.
- Allow the jars to cool at room temperature for 1 to 2 hours, or until no longer hot.
- Transfer the jars to the refrigerator and chill for at least 24 hours before serving. This resting time allows the cucumbers to absorb the sweet and tangy flavors of the brine.
- Serve cold and enjoy. The flavor will continue to develop over the next several days.
Notes
Storage
Store the pickles in the refrigerator and enjoy within 3 to 4 weeks for the best flavor and texture. These are refrigerator pickles and are not shelf-stable for pantry storage.Tips for the Best Refrigerator Pickles
Choose Fresh Cucumbers The fresher the cucumbers, the crunchier your finished pickles will be. Garden-fresh cucumbers picked the same day are ideal. Use Pickling Salt Pickling and canning salt dissolves cleanly and helps keep the brine clear. Table salt may cause cloudiness and can affect the flavor. Keep Everything Submerged For the best results, make sure all cucumbers, onions, and dill remain below the surface of the brine. Give Them Time While these pickles are technically ready after 24 hours, the flavor continues to develop over the next several days.Nutrition
Calories: 332kcal | Carbohydrates: 78g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 14211mg | Potassium: 1032mg | Fiber: 4g | Sugar: 64g | Vitamin A: 650IU | Vitamin C: 22mg | Calcium: 151mg | Iron: 3mg