Dill Weed

[angelandarose]

I'm a first time Fresh Dill user. How do I use this. I'm wanting to make fridge pickles. Do I use stem and all in my soak?

Any good fridge dill pickle recipes?


Thanks,
Angie

[Rawkinlocs]

Hi Angela (like your new avatar!)

Here is an article/recipe for making refrigerator pickles:
http://associate.com/groups/healthseeker/read/?00::068

"Pickles--Jenny's Raw and Quick Pickles" - by Jenny Silliman

INGREDIENTS
Pickling cucumbers, enough to fill a gallon jar
Large bunch of fresh dill
Raw apple cider vinegar, (I use Bragg's 16 ounce) 2 cups
4 cups warm water
3 Tablespoons pure salt, (Celtic is best, www.celtic-seasalt.com )
Options: (I don't use these, but you may want to add them.)
Teaspoon of mustard seeds, peppercorns, 2 garlic cloves

INSTRUCTIONS
Prepare your jar by washing it with dish soap and very hot water to
sterilize it. Any clean glass jars and nonreactive caps will do, however
what I use for this recipe is a gallon glass jar. If the lid is
questionable, use a piece of plastic wrap on top of the jar.

Next prepare the cucumbers. For best results pick fresh and firm pickling
cucumbers, 3 to 5 inches long, and use them within 24 hours of
harvesting. Remove any blossoms and wash the cucumbers thoroughly. Prick
each cuke with a fork once or twice to absorb more of the flavor of the
brine.

Wash the bunch of dill and shake off the excess water. I like to
primarily use the dill weed, but I use some of the dill seeds and stems
also. I use fresh (raw and living!) dill, but in a pinch you could use
dried dill weed.

Pack the jar(s) with cucumbers and layer in the dill, using plenty.
Prepare the brine in a big bowl by stirring the salt into the warm water
until it dissolves. Add the vinegar and stir together well. Pour the
brine into the jar(s) of cucumbers. If there is any room left in the jar,
add some water until the jar is full. Place lid on the jar and set out on
the counter with a note of the time of preparation. I like to turn the
jar upside down every few hours to circulate the dill and the brine, but
this isn't really necessary.

The pickles will be ready after 3 days, and then place the jar in the
refrigerater. They are better when they're eaten after a full 3 days of
pickling, but we like to sample them after 1 day. We actually count down
the 24 hours. The pickles are milder, but they are still good eating.
Then the next day we each have a "Two Day Pickle." With our big pickle
lovin' family, by the time the third day rolls around, it is time to pick
and pack and pickle another peck of raw and quick pickles!

[angelandarose]

Hi Angela (like your new avatar!)

Here is an article/recipe for making refrigerator pickles:



THANKS Rawkinlocs! I have a bunch of sliced cucumbers soaking now! My dill in the garden is so tall it's starting to lean over so I guess it was time to start using some of it.

BTW... thanks for the compliments on my avatar... when you changed yours a while back I copied it to my paint shop pro program to 'lighten' it so I could see you. ;) You are BEAUTIFUL(inside & out)! My new avatar looks like I don't have anything on :eek: but I do :p LOL!!! Just can't see it for all the hair. hehehe ;)

Thanks again!
Love,
Angie

[Rawkinlocs]

THANKS Rawkinlocs! I have a bunch of sliced cucumbers soaking now! My dill in the garden is so tall it's starting to lean over so I guess it was time to start using some of it.

Cool! Hope they turn out yummy!


BTW... thanks for the compliments on my avatar... when you changed yours a while back I copied it to my paint shop pro program to 'lighten' it so I could see you. ;) You are BEAUTIFUL(inside & out)!
Awww, thanks! :D Gee, my husband commented on how dark the photo was too...I thought it was just the settings on my monitor...maybe I need to lighten it up a bit!


My new avatar looks like I don't have anything on :eek: but I do :p LOL!!! Just can't see it for all the hair. hehehe ;)


Mmm hmmm...yeah...sure Angela!

j/k ;) :D

[RawTruth]

I tasted raw cucumber dill soup at a local raw restaurant the other night.

You could give that a try, too. It was chilled -- had an almond base, maybe, with cucumber and dill. Probably a little garlic. For sure, sea salt. If you decide to experiment with this, give us report back, won't you? I don't have any dill, but, if I get some, I'll definitely try to replicate it.

Well, here's one I found from a local veg website. It's for six people. Also, I'd replace the non-raw ingredients with raw (garlic, tabasco):

6 medium cucumbers (peel if they are thick skinned)

4 C. (1 liter) water

2 large cloves garlic, finely minced
1 1/2 to 2 t. salt or to taste
1/2 t. garlic powder
Freshly ground black pepper to taste
6 T. fresh dill, snipped, or 2 to 3 T. dried dill weed
1/4 C. (60 ml) extra virgin olive oil
2 dashes Tabasco sauce

1/4 of a red bell pepper, diced
2 T. fresh dill minced, or 1 T. dried dill weed
Dill

1. Cut cucumbers into chunks and put half of them into the blender.
2. Add half the water and blend. Pour into a large bowl. Repeat process with remaining cucumbers and water.
3. Add garlic, salt, garlic powder, pepper, fresh dill, olive oil, and Tabasco Sauce and stir. Adjust seasonings if needed. Transfer to a tureen or serving bowl and serve at the table.
4. Garnish each bowl with a sprinkle of diced red bell pepper and a pinch of chopped dill. Makes 6 servings.

[RawTruth]

It was creamy, but not overly so -- just right. LOL. Like that translates, huh?!?!

Okay, now you've got me searching! I found an creamy almond soup base. I'll insert it here, but also put the link because the Living Tree Community has some fascinating recipes where I got this.

Almond creamy soup base for 100 soups
This is a fantastic Soup base that can be used to create numerous wonderful soups

1 1/2 cups sprouted almonds
2 cups filtered water
2 lemons, juiced
1 garlic clove
1 tbsp. flaxseed oil
1/2 tsp. ground cumin
1/2 tsp. Celtic sea salt

Put all ingredients above into a blender and blend very well. This is your Almond Creamy Soup Base. Try the variations below.

Lemon Zucchini Bisque: Add in

2 small zucchini, grated
1/2 cup finely minced shallot (or onion)

Corn-Off-The-Cob: Add in

1 corn, cut off the cob
1/4 cup finely minced shallot
1/4 red bell pepper, finely chopped
2 mushrooms, finely chopped

Almond-Beet Borscht: Add in

1/2 beet, grated
1/2 cup chopped cucumber
1/4 cup finely minced chives
sprinkle of chopped dill

Much more is at:
http://www.livingtreecommunity.com/recipes.asp

:)