Aunt Agnes' Garlic Dill Pickles |
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Prep Time: 30 Minutes Cook Time: 30240 Minutes |
Ready In: 30270 Minutes Servings: 32 |
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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!). 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) |
Directions:
1. Wash and pack your cucumbers in clean jars.
2. Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.
3. Combine vinegar, water and salt and bring to a boil.
4. Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
5. Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
6. Store them for 21 days.
7. Put in refrigerator and let chill at least 24 hours before opening.
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