One Day Cucumber Pickles

I know refrigerator pickles are quite popular around North West area. But it is quite a job to make it! I have an alternative that I learned from my ancestries.  We call it one day pickles or overnight pickles.

It is quick and easy flavorful side for your meat dishes. It is good even eating by itself!

You will need:

  • Cucumbers
  • Dill (entire stalk without root)
  • Cherry leaves
  • Horseradish leaves
  • Garlic
  • Salt
  • Water

As you see I didn’t gave quantities of ingredients. It is for a reason. You can use as many cucumbers (and greenery accordingly) as you want! I would recommend not to make too big amounts because these fast pickles are good for quick eating up to one week.

So, wash cucumbers, dill and leaves with fresh water. Place layer of horseradish leaves, dill and cherry leaves on the bottom of kettle. Then one layer of whole cucumbers. Cover it up again with horseradish, dill, and cherry leaves. Place another layer of cucumbers (if  any) and another layer of leaves. When done add clove of garlic. You can place it whole or split it in the half. Now it is time for marinade. Mix one table spoon of salt for each quart of water. Poor it over the top of the cucumbers. Use as many quarts of the water/salt mix as you need to drown all cucumbers in pot. Then press cucumbers with smaller diameter plate and place jug of water on it. This is needed to make sure all cucumbers submerged in the marinade.

Keep this kettle in the room temperature on the kitchen counter. In about 24 hours you first cucumbers will be ready for tasting. That is why they called one day pickles – they ready in one day. Pickles will have mild flavor of dill, garlic and salt.  In next few days flavor will intensify. It s recommended to use up this kind of pickles in 7 days. If kept longer cucumbers tend to change color, marinade turns murky and strong smelling. It is just not looking appetizing anymore. Better just make new batch if you enjoyed the first one!


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