Jana's Corner & One and Done Recipes

This recipe is my go-to for fresh, crisp, and tangy dill pickles without the long wait. They’re perfect as a snack, on sandwiches, or as a crunchy side. The fresh dill and garlic make them extra flavorful. The overnight brining process means you’ll be enjoying them the next day!

Ingredients

• 6-8 cucumbers (depending on size 1 per jar)
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt (per jar)
• 1 teaspoon black peppercorns (per jar)
• 2–3 sprigs fresh dill (per jar)
• 1 clove fresh garlic, sliced (per jar)

Instructions

• Prepare the Brine:
  In a saucepan, combine vinegar, water, and salt. Bring just to a simmer until the salt dissolves. Remove from heat and allow the brine to cool to room temperature.
• Pack the Jars:
  Wash and slice cucumbers into spears or rounds. Place them into clean jars along with fresh dill, garlic slices, and peppercorns.
• Add the Brine:
  Once the brine has cooled, pour it over the cucumbers in the jars, making sure they are fully submerged.
• Seal & Flip:
  Seal jars tightly, turn them upside down, and refrigerate overnight. After 12 hours, flip them right-side up and refrigerate another 12 hours.
• Enjoy:
  Your pickles will be ready to enjoy after 24 hours, though they’ll get even better if left a couple more days.

Notes

• Store pickles in the refrigerator for up to 1 month.
• For a spicier kick, add a pinch of red pepper flakes or a slice of jalapeño to each jar.