Aunt Agnes' Garlic Dill Pickles

Recipe by Foxgirl
READY IN: 504hrs 30mins
YIELD: 7-8 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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