Pack cucumbers (sliced or small whole cucumbers) into jars cold.
Put pieces of dill on top of cucumbers in jar and pour warm solution over them.
Seal at once in preheated jars.
Let water boil over jars 10 minutes or order to seal in cold pack canner. If you have solution left over, store in a jar until your next canning. I prefer using dill seed.
Wash cucumbers and pack in clean jars.
Add two to four pieces of garlic (depending on flavoring desired) and two hot peppers. If using dill seed, use three teaspoons to a jar or an equal amount of fresh dill.
Mix all together if using dill seed, keep refrigerated a couple hours longer.
Serve with all vegetables.
For the Dill Relish: Place all ingredients in
PREPARATION OF DILL CUKES THE NIGHT BEFORE.
Tie the legs and wings using butcher's twine. Melt the
ell under cold water.
Using a fork or tongs divide
Evenly divide the garlic, fresh dill and sliced cucumbers among four
hat if you have been using unsalted butter, and/or unsalted
llustrative - use however much fresh dill you have, weigh it after
il.
Stir in the dill.
Refrigerate, tightly covered, up
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).
he softened butter, flour, and dill into a ball and add
he chicken on its breast. Using poultry shears, start at the
he creme fraiche, green onion, dill, horseradish, lemon juice, remaining 1
nd two-thirds of the dill in a small bowl. Rub
Peel, seed and finely dice the cucumber.
Using a colander, squeeze out any excess water from the cucumber chunks.
Place in a bowl and blend well with the dill.
Blend in the remaining ingredients and mix thoroughly.
Cover and chill.
irm, about 2 hours.
Using a skillet, combine the oil
Wash cucumbers using cloth and cold water.
Preheat oven to 425\u00b0F.
In medium bowl, mix flour, baking powder, salt, and pepper.
Using pastry blender or 2 knives, cut butter into dry ingredients until mixture resembles coarse meal.
In small bowl, combine milk, dill weed, and lemon zest.
Add to dry ingredients; stir until just moistened.
On lightly floured surface, use flour covered rolling pin to roll dough to 1/2-inch thickness.
Cut with 2-inch biscuit cutter.
Transfer to ungreased baking sheet.
Bake 11-13 minutes or until golden brown.
Serve warm.