Overnight Refrigerator Pickles

Just last week I received a large amount of small cucumbers in my weekly CSA (community supported agriculture) allotment.  I decided to make pickles because I knew that we would never be able to eat 20 cucumbers before they went bad. Everyone in my family loves pickles. My husband particularly loves dill.  I knew we had all the ingredients to make pickles on hand, but I am not confident in my canning abilities.  My mother is a master canner.  I am convinced that I will create botulism.

Thankfully, I found several pickle recipes that didn’t require canning.  I am going to share the mix of steps I used from several recipes to create our pickles!  I have also done the conversions for you.  They look like this: US / Metric.


  • 15-20 small cucumbers (about 4-6 in/10-15 cm)
  • white distilled vinegar (2C / 500mL)
  • water (4C / 1L)
  • sugar (1tsp / 4g)
  • salt (2tbs / 34g)
  • raw garlic (approx 6 cloves depending on your preference)
  • pepper flakes (1/2tsp / 2g – use more or less depending on your preference. You can also use peppercorn.)
  • raw herbs
    • I used dill, but I imagine you could use any herb you like.  I used approximately 8-10 stems of dill from our garden.
  • glass jars


  • Combine water, vinegar, salt, and sugar in medium sauce pan to make a brine.
  • Bring the combination to a boil over medium high heat and stir until sugar and salt dissolve.
  • Once sugar and salt are dissolved, remove mixture from the heat and allow it to cool to room temperature.
  • While waiting for the liquid mixture to cool, cut cucumbers into slices (1/4in / 6mm) or spears (quarter the cucumber lengthwise).
  • Chop cloves into large pieces.
  • Layer jars with cucumbers, herbs, pepper flakes  and garlic.
    • TIP: Don’t pack the jars tightly.  Leave room for brine to move around.
  • Pour brine into the jars, ensuring that the top of the cucumbers are covered by the brine.
  • Place lid on jars and refrigerate for at least 24 hours or until cucumbers have turned into pickles.

I hope that you enjoy this recipe.  Please let me know how your pickles turned out!

If you are interested in a different type of pickled cucumber, check out Esther’s post here.

Xx Mari


Comments (2)

September 12, 2020

great recepie! How do you store them and for how long?
thank you

Mari in Chicago
September 15, 2020

Hello! You store them in the refrigerator in the brine and the jars that you made them in and they can be kept up to 2 months. Enjoy!!

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