Deidzoeb wrote:
> The Zydeco pickled green beans recipe from Joy of Pickling calls for
> one head of dill in each pint of pickled green beans. I bought some
> fresh "baby dill" at the grocery store, hoping this won't make a big
> difference.. Then I googled "head of dill" to find out exactly how
> much or what part of it is supposed to be used. Some kind of "seed
> head" which seemed to be lacking from the bunch of baby dill I bought.
> There was no part of it that looked like this:
> i183.photobucket.com/albums/x318/turbo-1/dill.jpg
>
> I just used a few tablespoons of leaves for each jar instead.
>
> From what I've read, most herbs have a negligible impact on the
> acidity of the recipe when used in small amounts. Will this be safe?
> Will it have a stronger or weaker flavor, or just different?
>
> Thanks for your help.
It shouldn't affect the acidity of the product but it may not be as
"dilly" as you would like. I find the seeds have a stronger dill flavor
than the leaves, particularly if crushed a bit.