Dill Recipes
Dill Weed? Recipes?We Answered:
Dill weed is popular in ranch dressing, and tastes great mixed with lemon on most kinds of fish. It's also popular in soups like cucumber soup, creamed spinach or potato soup. I love it in my tuna salad-1 lg can tuna
1 apple, chopped & cored
1 stalk celery, chopped
1 tsp dill weed
1-2 tsp lemon juice
2 tbsp lite mayo
1 tbsp Dijon
salt & pepper to taste
Ben Said:
recipes of Dill pickles (pop-corn seasoning)?We Answered:
LIME PICKLESRecipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 lb Pickling cucumbers *
Vinegar mixture
2 qt Of vinegar
3 ts Salt
4 1/2 lb Of sugar
L tsp. celery seed
1 t Cloves
1 t Mixed spices
2 c Of lime
Soak for 24 hours in the 2 cups of lime and 2 gallons
of water. Rinse well in ice water several times.
Cover with cold (ice) water and soak for 3 hours.
Drain and cover with vinegar mixture (vinegar, salt,
sugar, celery seed, clives and mixed spices). Let
stand overnight in this mixture, then boil mixture and
pickles for 35 minutes. Seal in sterlized jars.
Duane Said:
What can be used as an alternative to dill leaves in recipes?We Answered:
The answers above me are great! Any of those, or also parsley or terragonEmily Said:
Recipes that use lots of dill?We Answered:
Roasted Dill Potatoes:Red new potatoes, washed and quartered
Place in mixing bowl with olive oil, salt and pepper and fresh minced dill, or dried dill works just as well. Toss potaotes well to coat evenly and lay out on baking sheet in single layer. Bake in oven for about 25-30 minutes on 350, occassionally stir poataoes on pan. Dill and potatoes excellent combination
Stanley Said:
are there any favorite recipes for making dill pickles?We Answered:
10 pounds pickling cucumbers, 3 1/2 to 5 inches in length• 1/4 cup whole mixed pickling spices
• 2 bunches of fresh dill
• 1 cup white vinegar
• 3/4 cup coarse pickling salt
• 1 gallon of water
• 10 fresh garlic cloves, peeled
• a soft vegetable brush
• a 5-gallon plastic bucket or crock
• a glass or ceramic plate
• a zipper freezer bag (unused)
• a clean towel
• a cheesecloth
• a large, deep, stainless-steel, nonreactive pot
• 6 to 8 1-quart glass jars (clean)
• canning equipment
• a narrow plastic spatula
Using a soft vegetable brush, thoroughly scrub the cucumbers in cool running water. Cut 1/16 inch off the blossom end. Discard any cucumbers that are bruised or damaged.
2. Put half the pickling spices and 1 bunch of dill in the bottom of the plastic bucket or crock. Add the cucumbers.
3. Mix the vinegar, pickling salt, and water, dissolving the salt completely. Pour over the top of the pickles. Add in the garlic, the remaining spices, and the dill.
4. You must use a weight to fully submerge your pickles in the brine—or risk spoilage during fermentation. To do this, first cover the pickles with a glass or ceramic plate (no metal, please) that’s a bit smaller than the opening of the crock. Then fill a zipper freezer bag with more brine (make the brine with original recipe proportions of salt, vinegar, and water), make sure it’s tightly shut, and place it on the plate.
5. Cover the crock with a clean towel and store at cool room temperature (70° F–75° F is ideal).
6. Check the crock every day, and skim off the film that forms on the top (this usually starts after a day or two). Make sure the pickles are covered completely with brine. If necessary, make a little more brine following the original recipe proportions.
CAUTION
The scum on the brine surface is yeast growth. If you don’t remove it, your pickles will spoil.
7. Let the cucumbers ferment until evenly colored (olive green) or evenly translucent throughout. This should take about 2 1/2 to 3 weeks. At this point, you can safely eat the pickles. If your pickles are not yet well-flavored with dill, you can leave them in the crock longer—but the total time in the crock should not exceed 3 weeks.
CAUTION
Don’t taste your pickles until they are evenly colored or evenly translucent throughout.
8. Strain off the brine from the crock through the cheesecloth to remove impurities. Place the strained brine in a large nonreactive pot.
Tip
During fermentation, there may be a few white spots on your pickles. Don’t worry; they’ll go away when you process them.
9. Prepare your jars and lids. Pack the pickles in the clean, hot jars, filling to within 3/4 inch of the top of the jar rims. Add a few sprigs of dill for garnish.
10. Bring the brine to a boil and pour it over the pickles, covering them completely and filling to within 1/2 inch of the top of the jars. To remove air bubbles, gently run the plastic spatula (don't use a metal one) around the jar, keeping the utensil between the pickles and the jar's inner surface. If necessary, add more liquid to readjust headspace. Wipe any residue off the jar rims with a clean, damp towel. Apply lids and screwbands evenly and firmly until resistance is met—fingertip tight.
11. Process jars for 15 minutes in a boiling-water canner.
12. Let the pickles sit for at least 1 week before eating, so the flavors can mellow.