Fresh Dill Substitution in Pickles
angeliac
16 years ago
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shirleywny5
16 years agoLinda_Lou
16 years agoRelated Discussions
Ball Kosher Dill Pickle Mix
Comments (5)I never seem to have any fresh dill when I need it, so the mix seems like a good substitute. I'm trying to make refrigerator pickles. I have a small city garden and only have enough cucumbers for maybe a quart or so, and the package says it makes about 4 quarts. Would it be ok to save the extra brine in the fridge and use it when I have enough for another quart? If so, will I need to heat up the brine again? TIA....See MoreSubstituting fresh dill for dill seed
Comments (1)Since the pickling solution is 100% vinegar I don't see any reason why you couldn't. However, I'm not sure in this recipe the fresh dill will hold up as well as the seed. That's just a guess, though, and you may find the fresh works just fine. Carol...See MoreAnnie's refrigerator dill pickles question
Comments (6)This is the one I was thinking of using. It is from Minnesota Food Association. It mentions about not heating the brine, but also mentions that you can. So if heated is this one okay to use? Thanks Dave for answering my many questions just want my canning to be safe.c Refrigerator Dill Pickles (1 quart) Ingredients: 5 medium cucumbers 1 Tablespoon pickling salt, sea salt, or kosher salt (but not iodized table salt) 1 cup cider vinegar 1 cup water 1 head dill or small bunch dill leaves 1 clove garlic (optional) 3 black peppercorns (optional) Directions: For the crunchiest pickles, select firm, dark-green pickling cucumbers that have not started to ripen to white or yellow. Cut them into spears or slices, as desired (left whole, they will take a long time to pickle in the fridge). To increase the crunchiness, you can sprinkle the cut cucumbers with a couple of tablespoons of salt, let them sit for 2 hours, and then rinse and drain before proceeding, but this step isn't absolutely necessary. I rarely bother with it. Prepare a quart jar with a lid by running it through the dishwasher or washing it in very hot soapy water and letting it air-dry. Any jar with a lid will do; the wider the opening, the easier. Place the dill in the bottom of your jar, peel and crush the garlic clove (if using), and drop that in along with the peppercorns (if using), then put in the cut cucumber. Mix the salt, vinegar, and water in a separate container, stirring until the salt is dissolved, then pour it over the cucumbers, filling the jar right to the top. If you're in a hurry to enjoy your dillies, heat the vinegar, water, and salt to a boil before pouring it over the cucumbers (just know that heating unpasteurized vinegar kills off the healthy probiotic bacteria that make pickles good for you). Pop on the lid and put the jar in the fridge....See MoreFermented dill pickles, plus kimchee
Comments (14)Here are some photos of my pickles, after three days of fermenting (Warning: jars have a blue tint):You can see the one cabbage rib that I added, hoping this would help fermentation.Maybe I added too many Bay leaves, but I find their flavor very mild. The carrots were cut into eighths, lengthwise. Here is the kimchi, after two days of supposed fermenting (still using blue jars):The carrots were julienned by hand, and I used regular cabbage instead of Napa because that's what was at the farmers' market. Note that the liquid at the top is rather dark, due to the darkness of my Korean chili flakes. I've had them for a while, stored properly, but I think I might need to get new ones, but these have always been dark.This one does not look like it is fermenting, although if it is, it is doing so very slowly. The jars all measure 73° with my thermometer gun, but they are probably somewhat cooler at night. The pickles started bubbling after one day and spilled over into the bowl that I had placed the jar in. The top of the airlock has little holes in it, to allow excess pressure to escape. This is the first time I've used this kind of lid and my first time attempting to ferment something. In the past, I've made refrigerator pickles using brine plus vinegar, but these have no vinegar added. Should I be concerned about the kimchi? I'll post photos again in a couple of days, which is when it is supposed to be ready - the pickles are supposed to be ready tomorrow. The pickles already look a bit cloudy (as I expected), but the kimchi does not. Has anyone else used these airlock lids? They remind me of a chemistry experiment....See Moreksrogers
16 years agoDaisyduckworth
16 years agoangeliac
16 years agoksrogers
16 years ago
Denisa-Alexandra Cinca
2 years agolast modified: 2 years ago
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