Overnight dill cucumber pickles

When I published the picture of these overnight dill cucumber pickles on Instagram I had a great reaction with people saying how pretty they were.

This is barely a recipe, it’s just chopping and leaving ingredients overnight in white wine vinegar. I think what makes them pretty is how the pink pigment bleeds out of the red onion into the liquid.

I make a tub of these with the last third of a cucumber and leave them soaking in the fridge to use over the next few days. It makes a great sandwich filling or burger topping – it would work well with my sticky salmon burgers.

Print Recipe

5 from 1 vote

Overnight dill cucumber pickles

Super easy prep ahead accompaniment dish using dill and cucumbers

Prep Time10 minutes mins

Cook Time0 minutes mins

Resting Time6 hours hrs

Total Time6 hours hrs 10 minutes mins

Course: Accompaniment, Side Dish, Vegetarian side dish

Cuisine: American, British, European

Keyword: dill cucumbers, easy pickles, overnight pickles, pickled cucumber, pickled vegetables

Servings: 4

Calories: 18kcal

Author: Sarah Trivuncic

Ingredients

• 1/3 cucumber thinly sliced into half moons
• 1 red onion small, thinly sliced into half moons
• 50 ml white wine vinegar
• 1/2 tsp black peppercorns
• 1/2 tbsp fresh dill chopped

Instructions

• Simply chop the ingredients and combine in a small container.
• For best effect leave overnight for the pink colour from the red onion to bleed into the vinegar. Use within 3-4 days.

I am sharing this recipe to kick off my hosting of Extra Veg for Helen and Michelle. This is the event that celebrates adding extra vegetables into meals.

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