Best 3 Aunt Ednas Dill Pickles Recipes

Aunt Edna's dill pickles are a legendary treat, renowned for their captivating flavor and satisfying crunch. Whether you crave a tangy addition to your sandwich, a savory snack, or a delightful accompaniment to your favorite dish, these pickles hit the spot. This article presents a collection of the most delectable Aunt Edna's dill pickles recipes, guiding you through the process of creating this culinary masterpiece in your own kitchen. From selecting the freshest cucumbers to mastering the art of pickling, we've got you covered. Get ready to embark on a flavor-filled journey as we explore the secrets behind Aunt Edna's legendary dill pickles.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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.

AUNT EDNA'S DILL PICKLES

Aunt Edna's Dill Pickles image

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

Ingredients

50 small cucumbers (enough for many jars)
20 sprigs dill
12 -20 cloves garlic, sliced (1 clove per jar)
12 cups water
4 cups vinegar
3/4 cup pickling salt
1/2 cup brown sugar
to taste carrot, sliced (optional)

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.

DILL PICKLES

Dill Pickles image

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

Provided by tonyf56

Categories Vegetable

Time 55m

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 lbs pickling cucumbers
1 pint cider vinegar
1 1/2 cups water
3 tablespoons sugar
2 tablespoons salt
1 bay leaf
5 -6 whole cloves
1/4 teaspoon celery seed
1/2 teaspoon peppercorn
1/2 teaspoon mustard seeds
1 teaspoon dill seed (or 2 heads fresh dill weed)

Steps:

Wash the cucumbers and quarter them length wise.
Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot.
Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.)
Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes.
Remove the bay leaf and spice bag from the vinegar.
Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars.
Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them.
The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top.
Screw down the lids and process the jars in a boiling-water bath for 20 minutes.
Allow the pickles to cool, check the seals, and label the jars.
The pickles will improve in flavor if left to ripen for a few months.
Yields approximately 2 quarts.

Nutrition Facts : Calories 75, Fat 0.7, SaturatedFat 0.2, Sodium 2339.2, Carbohydrate 14.7, Fiber 1.6, Sugar 9.5, Protein 1.4

Tips:

Choose the right cucumbers: Use pickling cucumbers, which are small and firm with a thin skin. Avoid cucumbers that are too large or have blemishes.
Prepare the cucumbers properly: Wash the cucumbers thoroughly and cut off the blossom ends. If the cucumbers are large, you can also cut them into spears or slices.
Make the brine: The brine is a mixture of water, vinegar, sugar, and spices. The proportions of each ingredient can be adjusted to taste. You can also add other ingredients to the brine, such as garlic, onions, or dill.
Pack the cucumbers in a jar: Pack the cucumbers tightly into a clean glass jar. Leave about 1 inch of headspace at the top of the jar.
Pour the brine over the cucumbers: Pour the brine over the cucumbers until they are completely covered. Seal the jar tightly and shake it gently to distribute the brine evenly.
Allow the pickles to ferment: Place the jar in a cool, dark place and allow the pickles to ferment for 4-6 weeks. The pickles will be ready when they have turned a bright green color and have a sour taste.

Conclusion:

Aunt Edna's Dill Pickles are a delicious and easy-to-make snack or side dish. With just a few simple ingredients, you can create a batch of pickles that will be enjoyed by everyone. So next time you're looking for a tasty treat, give this recipe a try!