Best Nana Maes Garlic Dill Pickles Recipes

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AUNT AGNES' GARLIC DILL PICKLES



Aunt Agnes' Garlic Dill Pickles image

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

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)

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.

GRANDMA'S DILL PICKLES (TASTE OF HOME RECIPE)



Grandma's Dill Pickles (Taste of Home Recipe) image

These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. They are already great and have only sat for 2 weeks in the brine! My family is requesting I make as many as possible!

Provided by Jilly in Michigan

Categories     Very Low Carbs

Time 2h

Yield 9 quarts

Number Of Ingredients 7

11 cups water
5 cups white vinegar
1 cup canning salt
12 lbs pickling cucumbers, halved lengthwise
9 heads fresh dill
18 garlic cloves
18 small dried hot chili peppers (optional)

Steps:

  • In a dutch oven bring water, vinegar and salt to a boil; boil for 10 minutes.
  • Pack cucumbers into quart jars within 1/2 inch of top.
  • Place one dill head, two garlic cloves and two peppers in each jar.
  • Ladle boiling liquid over cucumbers, leaving 1/4 inch head space.
  • Place lids and screw on bands fingertip tight.
  • Process for 10 minutes in a boiling water bath.

Nutrition Facts : Calories 127.7, Fat 0.7, SaturatedFat 0.2, Sodium 12603.4, Carbohydrate 25.2, Fiber 3.2, Sugar 10.7, Protein 4.3

NANA MAE'S GARLIC DILL PICKLES



Nana Mae's Garlic Dill Pickles image

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

6 cups white vinegar (must be Heinz)
6 cups water
12 tablespoons kosher salt
15 garlic cloves
10 pieces fresh dill flowers
25 small cucumbers, pickle size

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

GREAT GRANDPA'S GARLIC PICKLES



Great Grandpa's Garlic Pickles image

These pickles have a really great kick to them! This is a recipe of my great grandpa's who is 96.

Provided by Jenni

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 8h5m

Yield 16

Number Of Ingredients 5

1 (16 ounce) jar dill pickle slices
2 cups white sugar
1 tablespoon hot pepper sauce (e.g. Tabasco™)
6 cloves garlic, peeled
¼ teaspoon red pepper flakes

Steps:

  • Pour the jar of pickles and the liquid into a large bowl. Stir in the sugar, hot pepper sauce, garlic and red pepper. Return to the pickle jar and refrigerate for at least 1 day before serving to soak up the flavors.

Nutrition Facts : Calories 103.7 calories, Carbohydrate 26.6 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 364.7 mg, Sugar 25.3 g

OLD-FASHIONED GARLIC DILL PICKLES



Old-Fashioned Garlic Dill Pickles image

When I was raising my big family, I'd make dill pickles toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives them a bit of bite.- Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 55m

Yield 3 quarts.

Number Of Ingredients 7

15 garlic cloves, peeled and halved, divided
15 fresh dill heads
4 pounds small cucumbers (3 to 4 inches long)
6 cups water
4-1/2 cups white vinegar
6 tablespoons canning salt
3/4 teaspoon crushed red pepper flakes

Steps:

  • Place five garlic clove halves and five dill heads in each of three hot 1-quart jars. Pack cucumbers into jars to within 1/2 in. of the top., In a large saucepan, bring water, vinegar, salt and pepper flakes to a boil. Carefully ladle hot liquid over cucumbers, leaving 1/2-in. headspace. Add remaining five garlic clove halves to each jar. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

REFRIGERATOR GARLIC DILL PICKLES



Refrigerator Garlic Dill Pickles image

Also called "Deli Dills Refrigerator Pickles." These are the BEST dill pickles ever! You don't need to can/process these pickles, as they keep in your frig for up 9 - 12 months. This is my most-requested recipe. Everybody LOVES them.

Provided by Shel Seifert

Categories     Vegetable

Time 20m

Yield 4 Quarts

Number Of Ingredients 7

4 -5 quarts cucumbers (enough to fill an ice cream bucket)
2 -4 heads dill
2 -4 garlic cloves
1 small onion
7 1/2 cups water
2 cups vinegar
1/2 cup salt (I use just a bit less than 1/2 c.)

Steps:

  • Bring brine solution of water, vinegar & salt to a boil, then turn off burner.
  • In an ice cream bucket, layer dill head(s), garlic chunks, onion slices and cucumbers. Small cucumbers can be thrown in whole. Larger cucumbers should be quartered.
  • Pour warm (not hot) brine over the cucumbers and place a plate on top to keep the cucumbers submerged. Cover bucker & put in frig. Pickles can be eaten after 5 day. Pickles will last in frig for 9 - 12 months.
  • NOTE: Other ingredients (such as hot peppers, whole black pepper corns, mustard seeds, red pepper flakes, etc. ) can be added to the ice cream bucket for a different flavor sensation.

Nutrition Facts : Calories 93.1, Fat 0.5, SaturatedFat 0.2, Sodium 14171.7, Carbohydrate 17.3, Fiber 2.4, Sugar 7.8, Protein 3

SUNSHINE PICKLES



Sunshine Pickles image

Make and share this Sunshine Pickles recipe from Food.com.

Provided by Cindy Lynn

Categories     Lunch/Snacks

Time 10m

Yield 1 gallon

Number Of Ingredients 7

cucumber
dill (to taste)
garlic (to taste)
1 quart water
1/4 cup vinegar (I use white)
6 tablespoons canning salt
1 slice dark rye bread

Steps:

  • Cut ends off cucumbers and wash.
  • Pack the cucumbers in jar with dill and garlic to taste.
  • (I prefer fresh dill from my garden--usually two to four dill heads. Four garlic cloves seems to hit the happy medium mark for the whole family--the garlic flavor does get stronger as they stand though.) Stir together the warm water, vinegar and canning salt, then pour over the cucumbers.
  • Place the slice of dark rye bread on top.
  • Put lid on loosely.
  • Set in the sun for four days.
  • Take the rye bread off.
  • Chill for two days and then you can use them.

CROCK POT GARLIC DILL PICKLES



Crock Pot Garlic Dill Pickles image

Here is a new way to put that crockpot to use! These pickles aren't cooked, but the crock is perfect for brining small batches of pickles. These pickles are crunchy and full of garlic flavor.. reminds me of the ones they give you with your sandwich at the deli. These pickles are super easy to make and last for up to 6 months in the fridge. Note: In trying to submit this recipe, it changed the names of a couple of my ingredients. "Instant minced garlic" is the dried minced garlic sold in the spice section. And, "pickles, crisp" is a product called "pickle Crisp" sold in the canning section. Also, its not mineral water, it's spring water sold in jugs. Hope you all enjoy!

Provided by BETHANY T.

Categories     Low Protein

Time P6DT15m

Yield 3 jars

Number Of Ingredients 11

2 lbs pickling cucumbers
1 cup fresh dill (or 12 dill heads)
12 garlic cloves, peeled and halved
3 tablespoons instant minced garlic
1 teaspoon peppercorn
1 teaspoon dried dill
1 teaspoon dried red pepper flakes
1/2 cup white vinegar
1/2 cup canning salt
1 teaspoon pickle, crisp
1 1/2 quarts mineral water

Steps:

  • Rinse and dry cucumbers.
  • Slice ends off, then half lengthwise.
  • Combine all ingredients except cucumbers in crockpot.
  • Stir to dissolve salt.
  • Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged.
  • Put on lid.
  • DO NOT TURN ON THE CROCKPOT!
  • Allow to sit for six days.
  • Put pickles into clean mason jars along with brine and refrigerate.
  • If you want to make whole pickles, cut off the blossom ends and soak for 11 days.

Nutrition Facts : Calories 114.6, Fat 0.8, SaturatedFat 0.2, Sodium 18894.4, Carbohydrate 25.7, Fiber 5, Sugar 5.5, Protein 4.7

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