Aunt Agnes Garlic Dill Pickles Recipes
AUNT AGNES' GARLIC DILL PICKLES
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
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.
NANA MAE'S GARLIC DILL PICKLES
My grandmother was famous for her garlic dill pickles and we loved them. She made them each summer and they were never ready until Thanksgiving. She used rusty screw on lids that took strong muscle to remove......but the real test of these pickles was when she had Grandpa George "test" them to make sure they were OK for us to eat while we looked on, wondering what would happen to him if they weren't! These pickles are not refrigerated until after they are opened. Do not process them in a hot water bath. Follow the direction and enjoy very crunchy dill pickles. Should your brine become cloudy prior to opening do NOT eat these, it should stay clear. These pickles are fabulous and easy to make.
Provided by ChefOnTheMoon
Categories < 60 Mins
Time 1h
Yield 5 quarts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil together vinegar, water and salt.
- Wash cukes and cut into spears.
- Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars.
- To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill.
- Add boiling liquid.
- Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.
Nutrition Facts : Calories 249.5, Fat 1.4, SaturatedFat 0.4, Sodium 13995.9, Carbohydrate 50.2, Fiber 6.4, Sugar 22, Protein 8.6
OLD-FASHIONED GARLIC DILL PICKLES
When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Time 55m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.
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