Aunt Agnes' Garlic Dill Pickles - cooking recipe
Ingredients
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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)
Preparation
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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.
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