Overnight Sweet Pickles
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, this recipe fills the need for making a fast pickle!
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
If you don't have apple cider vinegar, you could just omit and replace with white vinegar.
These will store in the refrigerator for a couple of weeks with an air-tight lid.
If you want to store them longer, you could use the hot water bath method to store in a pantry long term.
Tried this recipe?Let us know how it was!