These Overnight Pickles Belong on Your Table!

Have you ever made pickles at home? You should -- it couldn't be easier. Today, we're slicing cucumbers into chips (this is a great shape to use with sandwiches, but you can cut them however you like) and pickling them in a vinegar brine. These tangy vegetables will be ready to eat after a few hours and will last in your fridge for the rest of the summer. Make them today and enjoy!

Quick Pickles

Related: Fast, One-Pot Meal Ideas To Feed the Whole Family

3 cups white vinegar
1 1/2 cups sugar
2 teaspoons coarse salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
2 to 4 small red chiles (optional)
1/8 teaspoon ground turmeric
1 1/2 cups fresh dill fronds (about 1 bunch)
Prepared Vegetables

Related: Hands Down, The 20 Grilling Recipes You Must Try This Summer

1. In a medium saucepan, combine white vinegar, sugar, salt, mustard seed, celery seed, red chiles (optional), and ground turmeric. Bring to a boil, stirring to dissolve sugar. Arrange prepared vegetables and dill fronds in one or more jars. Pour hot brine into jar to completely cover vegetables and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

[VIDEO] Watch Everyday Food's Sarah Carey Make These Quick Pickles

More from Everyday Food:
35 Beyond Delicious No-Bake Dessert Recipes
15 Kitchen Shortcuts That Will Change the Way You Cook
20 Delicious New Brown-Bag Lunch Ideas
Martha Stewart's All-Time Favorite Dessert Recipes