Mix first 5 ingredients.
Let stand to dissolve completely for several hours (this is important).
Pack pickles into jars with dill on top and bottom.
Pour cold brine over pickles and seal. Let stand on counter or in a warm place for 6 days.
Then place in a cool, dark place for 8 weeks.
Half recipe of brine is enough for 2 quarts (1 1/2 recipes will fill a gallon jug).
ote2: As with all bread recipes, check the texture of the
f needed.
Brown onions, dill seed, caraway seeds and raisins
PREPARATION OF DILL CUKES THE NIGHT BEFORE.
bsp of the cream and dill in a medium bowl. Season
ice is cooked. Stir in dill and season to taste.
br>Meanwhile, to make the dill mayonnaise, place egg yolks, mustard
/2 cups chopped fresh dill, sugar, chopped garlic, salt, pickling
Stir in lemon peel and dill. Cool risotto 10 mins. Cover
To make the dill dressing, combine all ingredients and
Evenly divide the garlic, fresh dill and sliced cucumbers among four
To make the dill sauce: Mash cooked egg yolk
owl and add Mustard
Dill
Sauce.
Cover
Mix the honey, mustard and chopped dill. Set aside.
Toast the bagels, fill with the honey mustard and chopped dill mixture and the smoked salmon. Garnish with the extra dill sprigs.
For the wasabi and dill butter, mash butter and wasabi in a small bowl with a fork. Stir in dill.
Spray a nonstick skillet with no stick cooking spray and heat on high. Cook salmon, skin side down, for 2-3 mins, until crisp. Turn and cook for 1-2 mins for medium, or until cooked to desired doneness.
Meanwhile, cook noodles according to package directions. Drain. Add vinegar, tamari, sesame oil and sugar and toss to combine.
Serve salmon on noodles. Top with wasabi and dill butter and sprinkle with green onion.
he softened butter, flour, and dill into a ball and add
repare the pesto: Place the dill, basil, garlic, walnuts, cheese and
For the Dill Relish: Place all ingredients in
For the dill dressing, combine mayonnaise, mustard, dill and 1 tbsp cold water. Season.
Distribute lettuce, avocados and mango between serving glasses. Top with shrimp and dressing. Sprinkle with capers and extra dill sprigs. Serve.
mustard, vinegar, olive oil and dill until thickened. Place the salmon