Aunt Ednas Dill Pickles Recipes

AUNT AGNES' GARLIC DILL PICKLES

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.

AUNT EDNA'S DILL PICKLES

Steps:

• How many cucumbers? Who knows. Obviously lots.
• Wash cukes and rub off spines.
• Arrange in sterilized jars, add dill, garlic, and a few sliced carrots, if using.
• Bring water, vinegar, salt, and sugar to a boil and pour into jars.
• Seal jars (by hand) then immerse jars in hot water bath for a few minutes to seal.

DILL PICKLES

Steps:

• Wash the cucumbers and quarter them length wise.
• Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
• Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
• Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
• Remove the bay leaf and spice bag from the vinegar.
• Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
• Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
• The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
• Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
• Allow the pickles to cool, check the seals, and label the jars.
• The pickles will improve in flavor if left to ripen for a few months.
• Yields approximately 2 quarts.