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Arkansas gardens may be winding down for the season, but in some spots, the cucumbers are still coming! If you have a few more piling up on the counter, these Overnight Refrigerator Pickles are the perfect way to use them—especially if you are officially tired of canning for the year.
We recently had a fish fry with the whole family, and these pickles were a huge hit. Everyone kept raving about them! Then I made a batch for a pool day with friends, and they loved them just as much. After hearing all the compliments, I knew I had to share the recipe with y’all.
The people have spoken, and they wanted the recipe!
This is one of those recipes that came about because we still wanted to enjoy all those fresh garden cucumbers, but nobody was particularly excited about spending another afternoon canning pickles. When the garden keeps producing cucumber after cucumber, you need an easy way to keep up!
The best part? This recipe takes only six ingredients, and most of them are probably already in your pantry. All you need to add are your fresh cucumbers and a few garden vegetables, and you’re on your way to a crunchy, tangy refrigerator pickle that’s ready the next day.
There’s no canning, no complicated process, and no need to heat up the kitchen. Just mix everything together, let those cucumbers soak up all that delicious flavor overnight, and they’re ready to enjoy.
Whether you’re serving them alongside a fish fry, bringing them to a pool day, or using up the last of your summer garden cucumbers, these Overnight Refrigerator Pickles are sure to disappear fast.
Easy Peasy Pleasy Tips
- Add any additional vegetables you would like. Cut up cauliflower, sliced bell pepper, whole cherry tomatoes, etc.
- To make this lower calorie, use a no-calorie sweetener like Sucralose. Made a batch just for my husband and me, and it tastes just the same.
- Once you eat all the cucumber slices, you will still have leftover vinegar mixture. Cut up some more cucumbers and add to the bowl.
Overnight Refrigerator Pickles
Ingredients
- 1 cup water
- 1/3 cup vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 cups sliced cucumbers
- sliced onion or green onion (optional)
Directions
Mix the water, vinegar, and salt in a medium bowl with a whisk until the sugar and salt dissolve. Slice the cucumber and green onion, then add them to the vinegar mixture. Cover tightly and refrigerate overnight. Eat and enjoy!
Check out these recipes perfect for garden veggies:
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