1/2 Photos of Aunt Agnes' Garlic Dill Pickles
504 hrs 30 mins
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!).
My Private Note
Units: US | Metric
- 1Wash and pack your cucumbers in clean jars.
- 2Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
- 3Combine vinegar, water and salt and bring to a boil.
- 4Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
- 5Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
- 6Store them for 21 days.
- 7Put in refrigerator and let chill at least 24 hours before opening.
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Nutritional Facts for Aunt Agnes' Garlic Dill Pickles
Serving Size: 1 (11348 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 190.1
- Calories from Fat 13
- Total Fat 1.4 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 16204.1 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 5.6 g
- Sugars 17.3 g
- Protein 7.2 g