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Aunt Agnes' Garlic Dill Pickles

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“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!).”
504hrs 30mins
7-8 quarts

Ingredients Nutrition


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

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