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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!).

5.0 · 11 reviewsRecipe card by FoxgirlEditorial by recipesvibrant · Updated October 13, 2026
VegetableVery Low CarbsLow ProteinVeganLow CholesterolHealthy
Aunt Agnes' Garlic Dill Pickles

Total time

30270 min

Servings

1

Calories

190.2

Category

Lunch/Snacks

Experience the crunch and tangy flavor of Aunt Agnes' Garlic Dill Pickles. This classic, vegan-friendly recipe transforms simple cucumbers into a zesty, low-carb snack that is perfect for healthy snacking or pairing with your favorite plant-based sandwiches. Whether you are a pickling pro or a beginner, this timeless method delivers consistent, mouth-watering results every time.

Ingredients

Makes 1 serving

  • 1 vinegar
  • 3 water
  • 1 salt
  • 2 -3 cucumbers
  • 7 -8 garlic cloves

Method

  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.

Cook's notes

  • Use fresh, firm pickling cucumbers for the best crunch.
  • Ensure your jars are thoroughly sterilized before packing them to prevent spoilage.
  • Trim the blossom end of the cucumber, as enzymes there can cause pickles to soften.
  • Use distilled or filtered water to keep the brine clear and maintain the best flavor profile.

Easy swaps

  • Add red pepper flakes or a slice of jalapeño for a spicy kick.
  • Replace fresh dill with dried dill seed if fresh herbs are unavailable.
  • Swap white vinegar for apple cider vinegar for a slightly mellower, fruity undertone.
  • Include mustard seeds or coriander seeds to elevate the complexity of the brine.

Frequently asked

Are these pickles gluten-free?

Yes, this recipe uses simple, whole-food ingredients that are naturally gluten-free.

Why did my pickles turn soft?

Soft pickles are often caused by not removing the blossom end of the cucumber or using cucumbers that weren't fresh enough.

Is this recipe vegan-friendly?

Absolutely! All ingredients in Aunt Agnes' Garlic Dill Pickles are plant-based and vegan.

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