Canning Starter Pickles
A classic preserving recipe for refrigerator pickles with vinegar and dill.
By: Cottage Kitchen Finder July 3, 2026
- Category: Canning Recipes, Pantry Staples
- Season: Summer
- Preservation method: refrigerator
- Prep: 20
- Cook: 10
- Total: 30
- Servings: 16
Ingredients
6 cucumbers, sliced
2 cups vinegar
1 cup water
2 tablespoons dill
1 tablespoon salt
2 cups vinegar
1 cup water
2 tablespoons dill
1 tablespoon salt
Directions
Combine vinegar, water, dill, and salt in jar.
Add cucumbers and seal jar.
Refrigerate for 24 hours before eating.
Add cucumbers and seal jar.
Refrigerate for 24 hours before eating.
Nutrition
Nutrition (Approximate Per Serving) (about 2 oz / 56g serving)
Calories: 12
Protein: 0g
Carbohydrates: 2g
Fat: 0g
Fiber: 1g
Sodium: 340mg
Calories: 12
Protein: 0g
Carbohydrates: 2g
Fat: 0g
Fiber: 1g
Sodium: 340mg
Safety notes
Use clean jars and equipment.
Refrigerate promptly.
=============================
Use only tested vinegar-based canning recipes.
Maintain minimum 5% acidity vinegar.
Use approved water-bath canning procedures.
Discard jars with broken seals.
Do not alter vinegar-to-water ratios.
Follow current USDA canning guidance.
Refrigerate promptly.
=============================
Use only tested vinegar-based canning recipes.
Maintain minimum 5% acidity vinegar.
Use approved water-bath canning procedures.
Discard jars with broken seals.
Do not alter vinegar-to-water ratios.
Follow current USDA canning guidance.
Source: National Center for Home Food Preservation
