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    You are in: Home / Low-cholesterol / Aunt Agnes' Garlic Dill Pickles Recipe
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    Aunt Agnes' Garlic Dill Pickles

    Aunt Agnes' Garlic Dill Pickles. Photo by Chipfo

    1/2 Photos of Aunt Agnes' Garlic Dill Pickles

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    Total Time:

    Prep Time:

    Cook Time:

    504 hrs 30 mins

    30 mins

    504 hrs

    Foxgirl's Note:

    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!).

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Wash and pack your cucumbers in clean jars.
    2. 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. 3
      Combine vinegar, water and salt and bring to a boil.
    4. 4
      Pour or ladle liquid mixture into jars; wipe rims, place lids and screw on bands fingertip-tight.
    5. 5
      Process them in a boiling water bath for ten minutes; let cool undisturbed on a protected countertop until completely cool or overnight.
    6. 6
      Store them for 21 days.
    7. 7
      Put in refrigerator and let chill at least 24 hours before opening.

    Ratings & Reviews:

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    Nutritional Facts for Aunt Agnes' Garlic Dill Pickles

    Serving Size: 1 (11348 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 190.1
     
    Calories from Fat 13
    90%
    Total Fat 1.4 g
    2%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 16204.1 mg
    675%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 5.6 g
    22%
    Sugars 17.3 g
    69%
    Protein 7.2 g
    14%

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