These crunchy sweet pickles only need one night to soak up some flavor, then they are ready to eat! My dad calls them “moonlight pickles” since it only takes one night to make!
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Making fermented foods is something I really love doing, and the end result is always a great treat! But sometimes we need something quicker than the usual week long ferment. With all the summertime BBQs and fresh garden cucumbers during the summer, this recipe fills the need for pickles when you’re in a pickle!
How to make overnight sweet pickles
Tools I Use
Ingredients list
- cucumbers
- onion – yellow or white will work for this recipe.
- banana peppers
- Redmond real salt
- sugar
- white vinegar
- apple cider vinegar – you could omit this and just use white vinegar, however, I think it provides a nice tang to the pickles.
- water
- ground mustard seeds
- celery seeds
- garlic powder
- turmeric powder – gives them a golden color
- ground black pepper
- ground cloves
Admittedly, there have been times that I didn’t have an ingredient on hand. Other times I came up short for the ingredient needed.
That’s ok, these will still turn out yummy if you have most of it, or can substitute a similar flavor for flavor.
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Steps for making overnight sweet pickles
Cucumber Mixture
- Slice and combine your cucumbers, onion, and banana peppers.
- Mix in the salt, then cover and place in the fridge for 2 hours.
- After 2 hours have passed, pull the mixture out from the fridge and thoroughly rinse with water for 2-3 minutes.
- Then, place in a strainer and set aside as you prepare the brine.
Brine
- In a medium or large saucepan, combine: sugar, white vinegar, apple cider vinegar, water, ground mustard seeds, celery seeds, garlic powder, turmeric powder, ground black pepper, and ground cloves.
- Set to medium-high heat, whisk continually. Once it has come to a boil, allow the brine to continue boiling for 2 minutes.
- After 2 minutes, add your cucumber mixture. This will cause the boiling to stop.
- When the edges around the pot begin to have small bubbles appear again, turn off your heat.
- Remove from heat, and allow your pickles to come to room temperature in the brine. This takes about 45 minutes to 1 hour.
- Once cooled to room temperature, store in a glass container and put in the fridge overnight.
- In the morning they are ready to serve! However, you may want to wait for lunch or dinner – unless you’re like me and trying them as soon as you wake up because you know they are great! Also, I insist that my husband try them before breakfast with me, he is a good sport!
Let me know in the comments if you make these overnight sweet pickles!
If ye be willing and obedient, ye shall eat the good of the land.
Isaiah 1:19
Overnight Sweet Pickles
Equipment
- 1 Pot
- 1 Glass jar (32 oz)
Ingredients
Cucumber Mixture
- 2 lbs cucumber ¼ inch slices
- ½ yellow onion sliced
- 2 banana peppers sliced into rings
- 1 Tbsp Redmond's salt
Brine
- ½-1 cup sugar
- 1 cup white vinegar
- ½ cup apple cider vinegar
- ¼ cup water
- ½ Tbsp ground mustard seeds
- 1 tsp celery seeds
- 1 tsp garlic powder
- 1 tsp turmeric powder
- ½ tsp ground black pepper
- ⅛ tsp ground cloves
Instructions
Cucumber Mixture
- Slice and combine the 2 lbs cucumber, ½ yellow onion, and 2 banana peppers.
- Mix in 1 Tbsp Redmond's salt, then cover and place in the fridge for 2 hours.
- After 2 hours have passed, pull the mixture out from the fridge and thoroughly rinse with water for 2-3 minutes.
- Place in a strainer and set aside as you prepare the brine.
Brine
- In a medium or large saucepan, combine: ½-1 cup sugar, 1 cup white vinegar, ½ cup apple cider vinegar, ¼ cup water, ½ Tbsp ground mustard seeds, 1 tsp celery seeds, 1 tsp garlic powder, 1 tsp turmeric powder, ½ tsp ground black pepper, and ⅛ tsp ground cloves.
- Set to medium-high heat, whisk continually. Once it has come to a boil, allow the brine to continue boiling for 2 minutes.
- After 2 minutes, add your cucumber mixture. This will cause the boiling to stop.
- When the edges around the pot begin to have small bubbles appear, turn off your heat.
- Remove from heat, and allow your pickles to come to room temperature in the brine. This takes about 45 minutes to 1 hour.
- Once cooled to room temperature, store in a glass container and put in the fridge overnight.
- In the morning they are ready to serve!
Notes
Would you like more summertime recipes? Check out the links below for more summer food ideas!
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