Chilled Dill Pickle Canning Instructions
Prepare and Process home canning jars and lids to sterilize following your manufacturer’s instructions.
Wash and cut your desired cucumbers to your preference making sure to remove all soiled pieces and blossom ends.
- In a non reactive pot, mix 32oz of White House Chilled Dill Canning Vinegar and 32oz of water.
- Add 6 tablespoons of canning salt (non-iodized salt).
- While stirring the mixture, bring the solution to boil.
Using 8oz of cucumbers in each jar. Use your canning funnel to pour 8oz of Canning Vinegar solution into the jar . Make sure to leave 1/2 inch of headspace at the top of the each jar by removing or adding sliced cucumbers. Please ensure that all bubbles are removed. Follow your jars manufacturer’s instructions on sealing the jars.
Carefully remove and set aside for cooling. Your lids should pop! Don’t be alarmed, you did it right! Be sure to test your jars and lids based on your manufacturer’s directions. Chill in the refrigerator. Your product will be ready to serve on the next day. Keep your product chilled at all times.
For comprehensive instructions please visit www.usda.gov