Aunt Agnes Garlic Dill Pickles Recipes

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AUNT AGNES' GARLIC DILL PICKLES



Aunt Agnes' Garlic Dill Pickles image

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

1 quart vinegar
3 quarts water
1 cup salt
2 -3 dozen cucumbers
7 -8 teaspoons dill seeds (or 7-8 pinches fresh dill)
7 -8 garlic cloves (if cloves are small, 14-16)

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.

GARLIC DILL PICKLES



Garlic Dill Pickles image

I was eating at my favorite deli in the world-the Second Avenue Deli in New York City-when the pickle tray came out and inspiration hit. Why were we buyin' pickles when we could make our own to go with our sandwiches? So we came up with our own brand of Garlic Dill Pickles spiced up with slices of fresh jalapeño peppers. They're appetizing and guaranteed to get your taste buds tinglin'. Folks are always asking us to bottle 'em, but til we do you can make up your own batch. Keep 'em in a crock with a tight-fittin' lid in the fridge. They keep for weeks and weeks.

Yield makes a mother lode

Number Of Ingredients 11

3 3/4 to 4 pounds pickling cucumbers (each 5 to 6 inches long)
1/4 cup chopped garlic
2 jalapeño peppers, thinly sliced (seeds and all)
1/2 cup chopped fresh dill
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
5 heaping tablespoons pickling spice
2 tablespoons mustard seeds
2 tablespoons black peppercorns

Steps:

  • Wash out a 3 1/2-quart crock with hot, sudsy water. Rinse the crock really well and dry it.
  • Slice the cucumbers into 1/2-inch-thick rounds. Put them in a bowl with the garlic, jalapeños, and dill. Mix well and pile them in the crock.
  • Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Pull the pan off the stove and let the vinegar mixture cool for a couple of minutes. Then pour it over the cucumber slices, stirring everything up to distribute all the ingredients. Cool to room temperature. Cover the crock with its lid or with some plastic wrap and put it in the fridge. Let the pickles marinate for a week. Then you can start eatin' and eatin' and eatin'. They'll keep for weeks.

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