Refrigerator Dill Pickles

In A Specter of Truth, Lizzie helped her mother make pickles for a 4th of July picnic. Actually pickled vegetables were a common appetizer or accompaniment to a meal back in the day, just as they are today. And they’re so easy to make.

Refrigerator Dill Pickles

Easy to make. Store in the refrigerator.

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 5 Jars


  • 2 Tbsp Kosher Salt
  • 1/2 Cup Apple Cider Vinegar
  • 6 Cup Water
  • 10-12 Pickling Cucumbers Washed and Dried
  • 3-4 Sprigs of Fresh Dill Washed and Dried


  1. Mix the salt, vinegar, and water in a pot and bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat.

  2. Slice cucumbers into spears. Arrange the standing cucumbers in quart or pint jars, scattering the dill sprigs among the cucumbers. The cucumbers should be fitted closely together, but leave about 1/2 inch space from the top of the jar.

  3. Add the brine to the jars of cucumber spears. Fill to the top and tap lightly to remove any air bubbles. Screw on lids.

  4. Store in refrigerator. The pickles will absorb the flavors within at least a day. They store well in the refrigerator for several weeks.

Recipe Notes

You can add a few peppercorns and/or a smashed garlic clove to each jar if you like those flavors.

You can also play around with the brine. Try different types of vinegar. More or less salt. Sea salt instead of kosher salt.

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