Easy Overnight Pickles

Crunching into a homemade pickle, Yes!

These pickles are referred to as overnight pickles, vinegar pickles, or quick pickles.

(once fermented, the pickles will have a more olive green color)

What you’ll need:

• Quart size jar
• Firm pickling cucumber (whole, slices, spears)
• Fresh dill (including heads and stalks)
• 1-2 cloves garlic
• Crushed red pepper
• Dill seed
• Mustard seed (yellow or brown)
• Sliced onion
• Filtered water
• Apple Cider Vinegar
• Salt

Directions:

1. Using a quart size jar add 1 or 2 cloves of garlic depending on your taste preference. Slice or quarter the cloves and put them in the bottom of the jar.  Add your sliced onion for some yummy flavor.
2. Take about a quarter teaspoon of red pepper flakes and a quarter teaspoon of mustard seeds (I used brown) and place them in the bottom of the jar as well.
3. Add your pickling cucumbers (cut or uncut) and your fresh dill to the jar.
4. Pack the pickles in the jar tightly, so they don’t float
5. In a separate container (I used a pint-sized jar) add 1 cup of filtered water, ½ cup apple cider vinegar, and one tablespoon of Celtic salt. Mix until salt is dissolved.
6. Once dissolved, pour over the sliced pickles. The brine needs to cover the pickles.  Don’t fill past the threads of your jar to leave some air space for expansion.
7. Cap your jar, and allow it to sit for 24 hours on the counter then put in the refrigerator. These should last in the fridge for about 2-3 months (if they don’t get eaten!)

Note:  If you don’t have any fresh dill heads add some dried dill seeds

Enjoy, and crunch away!