Boil some new potatoes, and while still warm pour over some French dressing and sprinkle on some dill seeds. Serve warm or cold. Add some seeds to breads (use like sesame or poppyseeds in the mixture, or on top); in teas, butters, cakes, breads, scones (try a dill and cheese scone!), soups, with fish, in pickles, in salads. Try sprinkling some dill seeds in you next batch of cooked cabbage instead of caraway seeds. Don't be too generous - the flavour can be strong! Broccoli with Dill 500g broccoli, cooked in boiling water until tender 2 teaspoons dill seed salt and pepper to taste 1 cup sour cream 1 cup breadcrumbs dill leaves for garnish Place broccoli in an ovenproof dish. Sprinkle with dill seed, season. Pour sour cream over, top with breadcrumbs. Bake at 180C until are browned. Serve garnished with dill leaves. Cauliflower may be substituted for the broccoli. Baked Cucumbers 4 cucumbers, peeled and quartered, lengthwise 2 tablespoons butter 1 teaspoon crushed dill seed 1/4 teaspoon ground pepper 1 teaspoon salt Place a layer of cucumbers in the bottom of an 20x20x5cm baking dish. Dot with half the butter. Mix together the dill, pepper and salt. Sprinkle half over the cucumbers. Add a second layer of cucumbers, dot with butter, and sprinkle with remaining seasonings. Bake uncovered at 200°C for 1 hour or until done. Stir cucumbers lightly once, pushing the top layers to the bottom and lifting the bottom cucumbers to the top. Serve hot. Mixed herbs may be used instead of dill seed. Dill Bread 1 packet yeast 1/4 cup warm water 1 cup creamed cottage cheese 2 tablespoons sugar 1 tablespoon minced onion 1 tablespoon butter 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon bicarbonate of soda 1 egg, well-beaten 2 1/4-2 1/2 cups flour Soften yeast in warm water. Combine warm water, cottage cheese, sugar, onion, butter, dill seed, salt, bicarbonate of soda and egg; mix well. Fold flour into other ingredients to form a stiff dough; cover and let rise till about double in bulk. Stir down dough and turn it into a bread pan. Allow to rise till double in bulk again. Bake at 180°C for 30-40 minutes or until done. Or add some dill seeds to your favourite Beer Bread recipe. Sicilian Turkey Sausages 5 kg minced turkey meat 3½ teaspoons of whole dill seeds 3½ teaspoons of powdered fennel seed 1½ teaspoons of chilli powder 3½ teaspoons of salt 3½ teaspoons of black pepper 3½ teaspoons of diced and crushed garlic Mix all ingredients and refrigerate for 24 hours. Stuff into pig sausage skins and twist as desired. Baked Onions with Dill: http://www.tasteofhome.com/Recipes/Baked-Onions-with-Dill Use dill seeds to season vegetables like carrots and pumpkin while cooking. Or stir them with butter into the veges after cooking. You may prefer to grind your seeds to a powder before adding them to baked goods. It makes a good salt substitute. In fact, you can substitute dill seeds in just about any recipe calling for caraway or fennel seeds. To make Dill Tea (otherwise known as Gripe Water, often given to babies for colic - one teaspoonful per dose) Often used by nursing mothers to stimulate milk supply (and babies get the benefit of it by not getting colicky!): Pour a cup of boiling water onto 1-2 teaspoonfuls of the gently crushed seeds and infuse for 10-15 minutes. Strain out the seeds. For the treatment of flatulence, take a cup before meals. If you don't like any of those ideas, these might appeal. Hang seed-heads in the home, over doorways, and above cradles provide protection. Add dill to your bath to make you irresistible to your lover.

"3 1/3 c vinegar and 7 1/3 c water" (they are also smaller packs and make less pickles). That is a 50:50 (even a little better than 50:50) mix and would be safe. Erica - it finally dawned on me during supper just how flat out wrong my math was when I said that. It never was my strong suit and age has made it even less so. I still feel the Mrs. Wages mixes are safe to use because of the long established experience with them and their added citric acid, but please disregard my flawed math assurances when making up your mind, ok? Sorry for the confusion. Dave PS: yes on the Annie's salsa question assuming you use the full cup of acid (vinegar, bottled lemon or lime juice).

The nice thing about the commercial mixes they are cheap, easy and tasty. You need to know how to but crisp in pickles. If you grow your own it's hard , if your like me you want to do 28 quarts at a time, that means 30 lbs of cucumbers. I go to the farmers market early buy the cukes I want take them home but them in ice water them the frig over night. I have my jars ready, and fresh dill weed, just for looks, Mrs Wages polish are a family favorite, as well as a simple recipe of dill weed, garlic , vinegar, salt, and water. An other recipe add red pepper flakes. You know how to pack the cukes add the mix. The next step is important. But the filled jars in the canner, bring the water to a boil remove the jars. Crisp pickles, wait a month before eating. Then with all canned food if its dis colored, looks funny, smells funny, don't taste it , discard it! Wrs wages makes a great bread & butter mix zesty. Ball also makes a great bread& butter mix.

It is pointless to try to discuss this with you as you insist on pulling comments out of their context in an effort to prove your personal opinions. As has been said repeatedly you are free to ferment as you wish. Yet you have gone from first denying that any bacteria even exists in it unless someone puts it there intentionally, to arguing that it can be safely eaten at any point no matter how early or late it is in the process, to now disputing that it can possibly be safe to eat even after 7 days. That is arguing just for the sake of arguing. You totally ignore the methods compared in the study you linked (shredded vs. whole head), the titrated pH of the various methods, the different brine levels used in the various tests, the ambient temperatures used, etc. For example the only time "acid-tolerant strains of E. coli and L. monocytogenes were detected as far out as 35 days" was with a whole head fermentation in the lowest salt brine level. And the word "detected" does not mean unsafe for consumption nor does the word "isolated". One can "detect" or "isolate" bacteria in most all foods. That doesn't make them unsafe to consume. It is the amount of that bacteria relative to the amount of the consumable food that matters. I can say that a 7 day fermentation is safe to taste when the fermentation process is properly done per the instructions provided and using the recommended level of salt brine because the USDA lab testing has proven it to be true. But saying it does NOT mean that there are no e.coli or listeria present, merely that they are below the levels required for safe consumption. Nor does it mean that you should immediately eat all the food - rather pointless when the fully fermented results are the reason why you fermented it to begin with - merely that you can "taste it" safely. Nor does it mean you can choose to do your fermentation in any way you choose using any level of salt brine you choose and expect safety after 7 days. It means literally that after a period of 7 days the fermented food, when it has been properly fermented per the USDA instructions, is safe to taste if desired. The fermentation should then continue until the time recommended in the instructions. Your fixation on this debate is moot given the basic question, Why ferment foods if you don't want to eat fermented food? It isn't fermented food at 1 day or 3 days or even at 7 days so why would you want to eat it? But at least after 7 days, given proper methods and conditions, it has some fermented flavor and IF it was contaminated to begin with has reached sufficient fermentation activity to be ok to taste. I am not the "germaphobe" or the "excessively conservative" or the "gross exaggerator and fabricator of the facts" that you insist on labeling me (among the other names you have called me in your other posts here) and for no other reason than the fact that I disagree with you on some points of fermentation. Rather I am an active food fermenter and have been for many years. I simply choose to follow the research-based approved guidelines for doing it and so be assured of not only high quality fermented foods to eat but also foods that are safe to consume for all. Dave