Aunt Agnes Garlic Dill Pickles Recipe

Ingredients for Aunt Agnes Garlic Dill Pickles

• 5 cups white vinegar (high quality, such as Heinz)
• 4 cups water
• 1/2 cup pickling salt
• 7-8 quarts of pickling cucumbers
• Dill Seeds
• Garlic Cloves

How to Make Aunt Agnes Garlic Dill Pickles

1. Wash and pack cucumbers tightly into clean, sterilized 7-8 quart jars, leaving about 1/2 inch headspace.
2. Add 1 teaspoon dill seed or a generous pinch of fresh dill and 1 clove of minced garlic to each quart jar.
3. In a large saucepan, combine 5 cups white vinegar (high quality, such as Heinz), 4 cups water, and 1/2 cup pickling salt. Bring to a rolling boil, stirring until salt is completely dissolved.
4. Carefully pour the boiling brine over the cucumbers in the jars, leaving 1/2 inch headspace.
5. Remove any air bubbles by gently running a clean knife or utensil down the sides of the jar. Wipe the jar rims clean with a damp cloth.
6. Place lids on the jars and screw on bands fingertip tight.
7. Process jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
8. Remove jars from the canner and let cool completely undisturbed on a protected countertop for at least 12 hours, or overnight.
9. Store in a cool, dark place for at least 21 days to allow the flavors to fully develop.
10. Refrigerate for at least 24 hours before opening. Enjoy!