What part of Dill do I use with refrigerator pickles?
I planted around 50 cucumber vines this spring.
Also a few rows of dill. Now that I have some small pickles coming in, I want to make some refrigerator pickles. The dill I have currently is getting ready to flower. Do I use the leaves? Stems? Flowers? Or do I have to wait for the seeds? |
What part of Dill do I use with refrigerator pickles?
Pete wrote:
> I planted around 50 cucumber vines this spring. > Also a few rows of dill. > > Now that I have some small pickles coming in, I want to make some > refrigerator pickles. > > The dill I have currently is getting ready to flower. > > Do I use the leaves? Stems? Flowers? Or do I have to wait for the > seeds? You use the whole plant. (Maybe not the roots.) I haven't made dill pickles in a few years, but I usually use the dill flowers or immature seeds or whatever stage the tops are when the cukes are ready, plus a few pieces of the stems cut into 2-or-3 inch sections. Bob |
What part of Dill do I use with refrigerator pickles?
Pete wrote:
> I planted around 50 cucumber vines this spring. > Also a few rows of dill. > > Now that I have some small pickles coming in, I want to make some > refrigerator pickles. > > The dill I have currently is getting ready to flower. > > Do I use the leaves? Stems? Flowers? Or do I have to wait for the > seeds? You use the whole plant. (Maybe not the roots.) I haven't made dill pickles in a few years, but I usually use the dill flowers or immature seeds or whatever stage the tops are when the cukes are ready, plus a few pieces of the stems cut into 2-or-3 inch sections. Bob |
What part of Dill do I use with refrigerator pickles?
zxcvbob wrote:
> Pete wrote: > >> I planted around 50 cucumber vines this spring. >> Also a few rows of dill. >> >> Now that I have some small pickles coming in, I want to make some >> refrigerator pickles. >> >> The dill I have currently is getting ready to flower. >> >> Do I use the leaves? Stems? Flowers? Or do I have to wait for the >> seeds? > > > > You use the whole plant. (Maybe not the roots.) I haven't made dill > pickles in a few years, but I usually use the dill flowers or immature > seeds or whatever stage the tops are when the cukes are ready, plus a > few pieces of the stems cut into 2-or-3 inch sections. > > Bob I grow, harvest at leaf stage, and dehydrate fern leaf dill just for making pickles. To me it has a stronger dill taste and is more attractive in the jar than either the regular dill or the seeds. If I have to use dried seeds I usually crush them to release a stronger dill flavor. YMMV George |
What part of Dill do I use with refrigerator pickles?
zxcvbob wrote:
> Pete wrote: > > > I planted around 50 cucumber vines this spring. > > Also a few rows of dill. > > > > Now that I have some small pickles coming in, I want to make some > > refrigerator pickles. > > > > The dill I have currently is getting ready to flower. > > > > Do I use the leaves? Stems? Flowers? Or do I have to wait for the > > seeds? > > You use the whole plant. (Maybe not the roots.) I haven't made dill > pickles in a few years, but I usually use the dill flowers or immature > seeds or whatever stage the tops are when the cukes are ready, plus a > few pieces of the stems cut into 2-or-3 inch sections. > > Bob I've had good luck with freezing all or part of the plants, then throw frozen parts into pickles. They taste as good as fresh. Edrena |
What part of Dill do I use with refrigerator pickles?
in article , Pete at
wrote on 19/7/04 5:39 AM: > I ended up doing 5 quart jars on Sat, all fresh from the garden. > > 2 jars small pickles with garic onion dill > 1 jars sliced cucumbers with garic onion dill > 1 jar small pickles and whole hungarian hot peppers > 1 jar with sliced cucumbers and hungarian hot peppers. > > I prepared the standard type brine I saw on the newsgroup > > think it was one part vinegar, 4 parts water, 1 cup salt > > > The Joneses > wrote in message > >... >> zxcvbob wrote: >> >>> Pete wrote: >>> >>>> I planted around 50 cucumber vines this spring. >>>> Also a few rows of dill. >>>> >>>> Now that I have some small pickles coming in, I want to make some >>>> refrigerator pickles. >>>> >>>> The dill I have currently is getting ready to flower. >>>> >>>> Do I use the leaves? Stems? Flowers? Or do I have to wait for the >>>> seeds? >>> >>> You use the whole plant. (Maybe not the roots.) I haven't made dill >>> pickles in a few years, but I usually use the dill flowers or immature >>> seeds or whatever stage the tops are when the cukes are ready, plus a >>> few pieces of the stems cut into 2-or-3 inch sections. >>> >>> Bob >> >> I've had good luck with freezing all or part of the plants, then throw >> frozen parts into pickles. They taste as good as fresh. >> Edrena that sounds quite light on the vinegar ellen -- |
What part of Dill do I use with refrigerator pickles?
ellen wickberg wrote:
> in article , Pete at > wrote on 19/7/04 5:39 AM: > > >>I ended up doing 5 quart jars on Sat, all fresh from the garden. >> >>2 jars small pickles with garic onion dill >>1 jars sliced cucumbers with garic onion dill >>1 jar small pickles and whole hungarian hot peppers >>1 jar with sliced cucumbers and hungarian hot peppers. >> >>I prepared the standard type brine I saw on the newsgroup >> >>think it was one part vinegar, 4 parts water, 1 cup salt >> >> >>The Joneses > wrote in message >... >> >>>zxcvbob wrote: >>> >>> >>>>Pete wrote: >>>> >>>> >>>>>I planted around 50 cucumber vines this spring. >>>>>Also a few rows of dill. >>>>> >>>>>Now that I have some small pickles coming in, I want to make some >>>>>refrigerator pickles. >>>>> >>>>>The dill I have currently is getting ready to flower. >>>>> >>>>>Do I use the leaves? Stems? Flowers? Or do I have to wait for the >>>>>seeds? >>>> >>>>You use the whole plant. (Maybe not the roots.) I haven't made dill >>>>pickles in a few years, but I usually use the dill flowers or immature >>>>seeds or whatever stage the tops are when the cukes are ready, plus a >>>>few pieces of the stems cut into 2-or-3 inch sections. >>>> >>>>Bob >>> >>>I've had good luck with freezing all or part of the plants, then throw >>>frozen parts into pickles. They taste as good as fresh. >>>Edrena > > that sounds quite light on the vinegar > ellen And (depending on what a "part" is) quite heavy on the salt. Good luck, Bob |
What part of Dill do I use with refrigerator pickles?
ellen wickberg wrote:
> in article , Pete at > wrote on 19/7/04 5:39 AM: > > >>I ended up doing 5 quart jars on Sat, all fresh from the garden. >> >>2 jars small pickles with garic onion dill >>1 jars sliced cucumbers with garic onion dill >>1 jar small pickles and whole hungarian hot peppers >>1 jar with sliced cucumbers and hungarian hot peppers. >> >>I prepared the standard type brine I saw on the newsgroup >> >>think it was one part vinegar, 4 parts water, 1 cup salt >> >> >>The Joneses > wrote in message >... >> >>>zxcvbob wrote: >>> >>> >>>>Pete wrote: >>>> >>>> >>>>>I planted around 50 cucumber vines this spring. >>>>>Also a few rows of dill. >>>>> >>>>>Now that I have some small pickles coming in, I want to make some >>>>>refrigerator pickles. >>>>> >>>>>The dill I have currently is getting ready to flower. >>>>> >>>>>Do I use the leaves? Stems? Flowers? Or do I have to wait for the >>>>>seeds? >>>> >>>>You use the whole plant. (Maybe not the roots.) I haven't made dill >>>>pickles in a few years, but I usually use the dill flowers or immature >>>>seeds or whatever stage the tops are when the cukes are ready, plus a >>>>few pieces of the stems cut into 2-or-3 inch sections. >>>> >>>>Bob >>> >>>I've had good luck with freezing all or part of the plants, then throw >>>frozen parts into pickles. They taste as good as fresh. >>>Edrena > > that sounds quite light on the vinegar > ellen And (depending on what a "part" is) quite heavy on the salt. Good luck, Bob |
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