Best Aunt Ednas Dill Pickles Recipes
AUNT EDNA'S DILL PICKLES
Aunt Edna's pickles always turn out right, and are delicious! Several in the family could eat a whole jar or more if you let us! Eat in a minimum one week, though more than two weeks is recommended.
Provided by Kat2355
Categories Lunch/Snacks
Time 15m
Yield 12-20 jars
Number Of Ingredients 8
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.
AUNT AGNES' GARLIC DILL PICKLES
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
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.
NANA MAE'S GARLIC DILL PICKLES
My grandmother was famous for her garlic dill pickles and we loved them. She made them each summer and they were never ready until Thanksgiving. She used rusty screw on lids that took strong muscle to remove......but the real test of these pickles was when she had Grandpa George "test" them to make sure they were OK for us to eat while we looked on, wondering what would happen to him if they weren't! These pickles are not refrigerated until after they are opened. Do not process them in a hot water bath. Follow the direction and enjoy very crunchy dill pickles. Should your brine become cloudy prior to opening do NOT eat these, it should stay clear. These pickles are fabulous and easy to make.
Provided by ChefOnTheMoon
Categories < 60 Mins
Time 1h
Yield 5 quarts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil together vinegar, water and salt.
- Wash cukes and cut into spears.
- Pack in five clean and hot (Sterilized)right from the oven, 1-quart canning jars.
- To each jar add 1-3 cloves of garlic, and 2-3 flowers of dill.
- Add boiling liquid.
- Seal with a hot lid. Allow to cool, then store on a shelf in your cupboard.
Nutrition Facts : Calories 249.5, Fat 1.4, SaturatedFat 0.4, Sodium 13995.9, Carbohydrate 50.2, Fiber 6.4, Sugar 22, Protein 8.6
UNCLE BILL'S DILL PICKLES
I have been making this recipe for many years and have had excellent success each and every time. They stay nice and crunchy for a long time.
Provided by William Uncle Bill
Categories Peppers
Time 16h10m
Yield 4 quarts
Number Of Ingredients 10
Steps:
- PREPARATION OF DILL CUKES THE NIGHT BEFORE.
- Remove blossom ends and stems and discard.
- Place dill cukes into a large tub or a clean laundry tub.
- Cover with cold water.
- Add 2 bags of ice cubes or 1 block of ice.
- Let chill overnight.
- BRINE.
- In a cooking pot, add water, vinegar, pickling salt and brown sugar and bring to boil.
- Boil for 2 minutes.
- Prepare 4- 1 quart wide mouth canning jars by washing well with soap and water and then rinsing well with hot water.
- Place jars upside down on the rack in the oven and heat at 325 F for about 15 minutes.
- Wash and drain dill cukes.
- Place 1 dill head and stem in the bottom of each jar.
- Stuff the jars with cukes, vertically.
- Stuff a few sliced carrots, 5 garlic cloves and 4 horseradish pieces in the voids between the cukes in each jar.
- Stuff one Jalapeno pepper into each jar.
- Place another dill head and stem on top of the cukes in each jar.
- Fill jars with hot brine to within 1/2" of top of jars.
- Make sure that none of the dill head is touching the top of the jar.
- Push the dill heads down if necessary.
- Wipe tops of jars clean.
- Prepare canning lids according to manufacturers instructions.
- Place lids on jars and screw on screw tops finger tight only.
- Prepare a canner and bring water to a boil.
- Place jars in rack with lids up and immerse in the boiling water.
- Boil or process for 10 minutes.
- Remove jars onto a dish towel and cover with another dish towel to cool.
- Jars are sealed when the lids pop and are concave (curved down).
- Should any jar not seal, just remove the lid and discard and place another prepared lid and repeat the process.
- When cooled and sealed, label jars and store in a cool, dark place.
- Allow 4 to 5 weeks for flavors to develop before using.
- This recipe makes 4- 1 quart jars and requires 12 to 16 dill cukes for each quart depending on the size of the cukes.
- Dill cukes should be 4" to 5" long and as fresh as possible.
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