Aunt Agnes Garlic Dill Pickles Recipes

AUNT AGNES' GARLIC DILL PICKLES

Aunt Agnes' Garlic Dill Pickles image

I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).

Provided by Foxgirl

Categories Lunch/Snacks

Time P21DT30m

Yield 7-8 quarts

Number Of Ingredients 6

Ingredients

1 quart vinegar
3 quarts water
1 cup salt
2 -3 dozen cucumbers
7 -8 teaspoons dill seeds (or 7-8 pinches fresh dill)
7 -8 garlic cloves (if cloves are small, 14-16)

Steps:

Wash and pack your cucumbers in clean jars.
Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
Combine vinegar, water and salt and bring to a boil.
Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
Store them for 21 days.
Put in refrigerator and let chill at least 24 hours before opening.

AUNT AGNES' GARLIC DILL PICKLES

Aunt Agnes' Garlic Dill Pickles image

I can think of no better contribution a cucumber can make than becoming a pickle! This recipe is another handwritten family cookbook classic from my step-grandmother and great aunt, Agnes (oh, these convoluted Southern families ;). It is important to make sure your vinegar is of a high quality--don't go generic. We usually use Heinz brand. Also, this recipe is for 7-8 quarts, so adjust accordingly based on how many cucumbers you have (or their size!).

Provided by @MakeItYours

Number Of Ingredients 6

Ingredients

1 quart vinegar
3 quarts water
1 cup salt
2 -3 dozen cucumbers
7 -8 teaspoons dill seeds (or 7-8 pinches fresh dill)
7 -8 garlic cloves (if cloves are small, 14-16)

Steps:

Wash and pack your cucumbers in clean jars.
Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
Combine vinegar, water and salt and bring to a boil.
Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
Store them for 21 days.
Put in refrigerator and let chill at least 24 hours before opening.

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