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Recipe Tags: Time To Make Course Main Ingredient Preparation Low Protein Healthy Very Low Carbs Lunch Snacks Vegetables 1 Day Or More Kid Friendly Low Fat Vegan Vegetarian Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Low In Something Number Of Servings

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!).!

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 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 finger.
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.

Ingredients

vinegar, water, salt, cucumbers, dill seeds, garlic cloves