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.

Chill Serve

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.

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  • Eric says:

    First time canner here. For the above, should I use pint or quart jars? I didn’t read where it specified. Thanks

    • White House Foods says:

      Hi! There is no difference in using quarts or pints as it is personal preference. Our recommendation would be to use pints. Enjoy your home canning!

  • Rick says:

    Can these be made in a gallon jar and do you recommend any other ingredients. It looks like garlic and dill in your pictures? I’ve also heard its good to use grape leaves? This is my first time making pickles any help would be appreciated.

  • Millie says:

    Can I use this for dilled relish and do I have to leave it in the refrigerator once it is canned? This is a lot of relish to leave in the refrigerator after canning…… I understand I need to leave it refrigerate it once opened, but what about once it is sealed?

    • White House Foods says:

      Once the refrigerated, we recommend keeping the item refrigerated. When making chilled dill pickles, keep the product in the refrigerated for a cool, crisp tangy taste. For Dill pickles, we recommend keeping your sealed jars out of the refrigerator until you’re ready to consume. Please be sure to follow your canning equipment manufactures instructions.

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