I love pickled vegetables and fruits. I grew up eating all sorts of unusual pickles: pickled mango, pickled green papaya, pickled carrots with daikon. However, pickled cucumbers is by far one of my favorites.
I can’t imagine eating a pastrami sandwich without a dill pickle spear. It just wouldn’t taste the same. Savory foods often need that refreshing pop of bright flavor and crunch that pickles provide.
This is a great recipe for very quick pickles. I used cucumbers, but you can use all sorts of crunchy veggies like asparagus and green beans. With summer is still in full swing, these would be great on a grilled hamburger, along side some barbecue pulled pork, or even with hot dogs. Or, if you’re like me, you can eat them with potato chips while you watch TV. That’s not weird, right?
This recipe calls for any seedless variety of cucumbers, half a red onion, salt, whole peppercorns, couple sprigs of dill and a little bit of sugar. I used white wine vinegar, but apple cider vinegar and distilled white vinegar work as well. Just be sure that the vinegar is at 5% acidity. It is usually labeled towards the bottom of the bottle. Unlike traditional super sour pickles, these are a tad bit sweet.
Whisk the sugar and salt into the vinegar until it dissolves. Toss the remaining ingredients together and distribute them evenly among glass jars. Fill the jars with enough sugar-vinegar solution to cover the cucumbers. Cover the jars and stick them in the fridge. Come tomorrow morning, you have delicious overnight sweet pickles to enjoy.
Overnight Sweet Pickles
1 2/3 cup white-wine vinegar, or apple-cider vinegar
2/3 cup + 2 Tbsp granulated sugar
1/2 tsp kosher salt
2 cups Persian cucumbers, or any seedless cucumber, sliced 1/4-inch thick
1/2 red onion, sliced thin
1 Tbsp whole peppercorns
2 Tbsp torn dill sprigs
1. In a medium bowl, combine vinegar, sugar, and salt. Stir until sugar dissolves. Set aside.
2. Divide peppercorn and dill sprigs among glass jars. Follow with sliced cucumbers and sliced red onions. Pour enough of the vinegar liquid to cover the cucumbers in the glass jar. Cover jars with air-tight lids. Place in refrigerator and let rest for at least 8 hours. The following morning, pickles will be done. Finished pickles can be stored in the fridge for up to 5 days.