FoodBanter.com - View Single Post - 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