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ellen wickberg
 
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Default 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
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