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
- Wash and pack cucumbers tightly into clean, sterilized 7-8 quart jars, leaving about 1/2 inch headspace.
- Add 1 teaspoon dill seed or a generous pinch of fresh dill and 1 clove of minced garlic to each quart jar.
- 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.
- Carefully pour the boiling brine over the cucumbers in the jars, leaving 1/2 inch headspace.
- 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.
- Place lids on the jars and screw on bands fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
- Remove jars from the canner and let cool completely undisturbed on a protected countertop for at least 12 hours, or overnight.
- Store in a cool, dark place for at least 21 days to allow the flavors to fully develop.
- Refrigerate for at least 24 hours before opening. Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
675 g
Sugar
69g
Fat
2g
Carbs
13g
