1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 1621g Recipe makes 7 quarts) |
||
| Calories 190 | ||
| Calories from Fat 13 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.2g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 16200mg | 675% | |
| Potassium 1560mg | 44% | |
| Total Carbohydrate 39.7g | 13% | |
| Dietary Fiber 5.7g | 22% | |
| Sugars 17.3g | ||
| Protein 7.2g | 14% | |
Aunt Agnes' Garlic Dill Pickles
By: Foxgirl
May 3, 2004
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!).
7 -8 quarts
Ingredients
- 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 cloves garlic (if cloves are small, 14-16)
Directions
1
Wash and pack your cucumbers in clean jars.2
Add 1 tsp dill seed or a pinch of fresh dill and one clove of garlic (if cloves are small, use 2) per quart.3
Combine vinegar, water and salt and bring to a boil.4
Pour or ladle liquid mixture into jars, then seal and store them for 21 days.5
Put in refrigerator and let chill at least 24 hours before opening.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Alton Brown's Brussels Sprouts With Pecans and Cranberries
Try these recipes on Food Network:
Wild Mushroom Spread with Croutons
Gratin of Young Artichokes and Olives
Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Vegetables
- Preparation > Time to Make > > 1 day
- Preparation > Number of Servings
- Dietary > Kid Pleaser
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Wing-Man
On Aug 6, 2008
These were my first attempt at dill pickles and they turned out great plus I did not use pickling cukes. I have since made 4 more pints and waiting for them to mature.
From: Stephany Troi
On Aug 31, 2004
We made this recipe with Wal-Mart generic vinegar, used fresh dill (2 sprigs per jar), and the chopped garlic in a jar (can be found in most produce sections.) The pickles made my hubby happy, and he's a huge garlic critic. Would higly recommend this recipe.
From: Chipfo
On Jun 4, 2006
These pickle are great. A friend's daughter, 16, is a pickle lover I am always buying her those huge pickles out of the jar, she loves these. Only thing I did different was to add red pepper flakes for a little zip, will definately make these again.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved