Ingredients for Aunt Agnes Garlic Dill Pickles
- 5 cups white vinegar
- 4 cups water
- 1/2 cup pickling salt
- cucumbers, enough to fill 7-8 quart jars
- 7-8 teaspoons dill seed
- 7-8 cloves minced garlic
- 7-8 generous pinches fresh dill (optional, as alternative to dill seed)
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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!
Nutrition Information (Approximate per serving)
Sodium
675 g
Sugar
69g
Fat
2g
Carbs
13g
