Dill Pickle Canning Instructions

Dill Recipe

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 Dill Canning Vinegar and  32oz of water.
  • Add 4 tablespoons of canning salt (non-iodized salt).
  • While stirring the mixture, bring the solution to just below 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.


Prepare your Water Bath Canner according to the manufacturer’s instructions.  Carefully place sealed jars into the Water Bath Canner. *Can the pints for 10 minutes then 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. Preserve the cans in your pantry. Your product will be ready to eat on the next day. Full flavor will develop within 1-2 weeks.

For comprehensive instructions please visit www.usda.gov

*Time used for canning is based on altitude less than 1000 ft. For altitudes higher than 1000ft please add an additional 1 minute to total canning time.


  • Sheila says:

    What is a non-reactive pot? How do you know something is just below a boil? And how long do you cook?

    • White House Foods says:


      A non-reactive pots are used when going through the Canning process. It is part of the equipment required for Canning. Usually, all canning equipment have instructions on how they should be used. Cook time will depend on your elevation and your canning equipment. We recommend you follow the instructions given by the manufacturer. If you have further questions, please contact us directly at 540-662-3401.

  • Michael says:

    Because of the acid involved in canning pickles your equipment for brining must be stoneware, pottery or glass. Your cooking pots must be stainless steel or enamel. For stirring and transferring use only long wooden, stainless steel and/or enamel spoons.

  • dave kidd says:

    i live in nj where can i buy your canning vinegars?

    • White House Foods says:

      Hello Dave,
      Please contact us directly and we can assist you in locating some White House Canning Vinegar in your area.

      Thank you,
      White House Foods

  • Beverly says:

    do you use the same ratio when canning pickled okra?

    • White House Foods says:

      We recommend you follow your canning procedures for okra. The directions provided are specific for cucumbers.

  • Steve Schwartz says:

    I am trying to locate your dill canning vinegar. I made some spicy dill pickles 2 years ago and they were some of the best I have ever made but I can’t seem to find your product anywhere anymore. It isn’t on your website either. Could you please let me know via email if it is available anywhere or direct from your company?

    • White House Foods says:

      Hi Steve,

      The Canning Vinegar is currently unavailable. Thank you for your interest and we recommend signing up for the Newsletter to get more details on products, what’s new and promotions.

  • Marion Quickel says:

    I want to make pickled beets using canned beets.
    I have a recipe but can you offer another? Can I use your new organic apple cider vinegar on-the-go little bottles? And how much vinegar for about 16 oz cans?

    • White House Foods says:


      We made canning vinegar specifically for canning pickles. Organic apple cider vinegar is good for many uses, using ACV for canning may alter the taste of your pickles.
      Please note, the recipe was provided for 32oz of vinegar. If you have 16oz of vinegar, please make half of what the recipe calls for. Please be sure to use Canning Vinegar.

  • DeNeece says:

    Is there any way to can pickles to store them non-refrigerated without killing the “mother”(good bacteria)? I have heard heating them to seal the lids(hot water bath) might kill the “mother”. Thank you

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