Overnight Garlic Pickles Recipe

This Overnight Garlic Pickles Recipe is a quick and easy way to make crunchy pickles without the need for special canning equipment. Best of all you can make them with only 3 ingredients and have them in the refrigerator in only 15 minutes!

However, you won’t be able to enjoy them right away. In order for them to absorb the flavor they must sit in the brine overnight (hence why they are called overnight pickles).

Although that is still much better than traditional pickle recipes which require 2 weeks before you can open the jar and take the first bite.

However, there is one thing you must understand about these overnight pickles. They aren’t the soft and flimsy pickles that you put on hamburgers.

Instead, they are firm, crunchy and are best used as a snack or as an addition to a vegetable tray. I would consider them a cross between a cucumber and a traditional pickle.

If you have ever been to Ted’s Montana Grill, you will know exactly what I am talking about. This famous restaurant serves complimentary pickles while you wait for your meal to arrive. As soon as you take the first bite you will be addicted and asking for more!

They are super crunchy and they are flavored with a hint of salt, and garlic and have a peppery flavor. However to keep things simple, this recipe includes only 3 ingredients, but feel free to add more to make them exactly how you like them!

Ingredients Required

1. Cucumbers: Of course in order to make pickles you must first have cucumbers. However, not all cucumbers make the best pickles.

Instead of buying those large and thick cucumbers that you would typically use as part of your salad, opt for the smaller, more compact pickling cucumbers instead. Not only are they the perfect size, they are more firm and crunchy.

However, if you can’t find the smaller, thinner cucumbers the next best option is an English cucumber

2. Salt Water: The brine for the cucumbers comes from a simple mixture of salt and water. The preferred salt in this recipe is Kosher salt. However, if you have pickling salt on hand you can certainly use that in place of the Kosher salt.

3. Garlic – You will need 4 cloves of garlic to make Overnight Garlic Pickles. This is where all the flavor comes from. Peel the cloves by placing a clove of garlic on a cutting board and slice off the stem end.

Then place the flat side of a large knife on top of it and push down and apply firm pressure. Continue to push until you feel the clove collapse (you may have to bang on the surface of the knife for it to have enough pressure to smash).

Then peel off the skin and discard. Now all that is left to do is to slice the cloves into smaller slivers.

How to Make Overnight Garlic Pickles

Now that you have the ingredients, it is time to make the pickles. Start by cleaning the cucumbers and then cut the end off each side.

Be sure to discard the ends and not use them to make pickles. Cut the cucumbers into bite size chunks or thick slices.

If I am making these pickles as part of a vegetable tray or charcuterie board I prefer to use a crinkle cutter to make them look extra pretty. But typically I just cut them using a standard knife, either into thick slices or chunks when I am making them for the family to enjoy as a snack.

When the cucumbers are ready set them aside and make the salt water. In a medium saucepan add the water and salt and heat just until the salt dissolves.

Be sure to use pickling salt or non-iodized Kosher salt. Iodized salt contains other various forms of iodine which will may make the pickles soggy.

If you want your overnight pickles to have a little heat, add red pepper flakes to the brine while the salt dissolves. Once the salt has dissolved remove the saucepan from the heat and add the cucumber chunks and garlic to the warm water.

Submerge the Cucumbers

Then transfer the mixture to a bowl, mason jar, or cylindrical container. Place a small bowl or plate on top of the mixture so that the cucumbers are completely in the brine.

Refrigerate overnight. The pickles will get even better over the next several days.

Reuse The Brine

The best part about this recipe is that you can reuse the brine to make more overnight garlic pickles. When there are only a few pickles left, slice up another cucumber and add it to the cold brine.

Over the next day or two the new cucumber slices will absorb the flavors, giving you extra pickles without much effort. However, only do this one time. After the brine has been through two cycles it will begin to lose its flavor.

Good news is, that it is easy to start a new batch! And if you have a big enough container, feel free to double, triple or even quadruple the original recipe.

Overnight Garlic Pickles Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 5 small pickling cucumbers
• 1 quart of water
• 2 tablespoons of pickling or non-iodized Kosher salt
• 4 cloves of garlic

INSTRUCTIONS

Cut the ends off the cucumbers and then cut them to your desired length (no need to peel them). Then crush, peel and roughly chop the garlic.

Add the cucumbers, garlic and red pepper flakes (optional) to the water and remove the pan from the heat. Transfer the mixture to a bowl or jar.

*You want the pickles to be submerged in the water. You will need to place something on top of the mixture to prevent the cucumbers from surfacing to the top. Or simply stir them several times during the first 24 hours.

Cover and place the container in the refrigerator and let it sit overnight. Serve them as desired.

If you are looking for other recipes for your garden fresh cucumbers, be sure to check out our favorite Cucumber, Onion & Tomato Salad recipe!

Enjoy! Mary

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