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Thread: Dill weed and pickles

  1. #1
    Kelly Greene Guest

    Default Dill weed and pickles

    I have dillweed coming up with my pickle cukes. What part of the dill plant
    goes in the jars with the pickles? The seed heads? At what stage of
    maturity? The leaves?

    TIA


    --
    Kelly..........
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  2. #2
    The Joneses Guest

    Default Re: Dill weed and pickles

    "Kelly Greene" <[email protected]> wrote in message
    news:gtgnrr$1ap$[email protected]..
    >I have dillweed coming up with my pickle cukes. What part of the dill plant
    >goes in the jars with the pickles? The seed heads? At what stage of
    >maturity? The leaves?
    >
    > TIA
    >
    >
    > --
    > Kelly..........


    I've used 1/2 to 1 tsp. dill seed per jar, one whole unripe head (or half if
    its a big one) in a quart or a bushy frond of the leaf, that's a lighter
    flavor imho. Good for asparagus as well, the leaf I mean. Could use dried
    leaf I suppose but would not look as nice.
    And here, I call it dill leaf. Weed, not.
    Edrena



  3. #3
    Mark A.Meggs Guest

    Default Re: Dill weed and pickles

    On Sat, 2 May 2009 01:05:40 -0500, "Kelly Greene" <[email protected]>
    wrote:

    >I have dillweed coming up with my pickle cukes. What part of the dill plant
    >goes in the jars with the pickles? The seed heads? At what stage of
    >maturity? The leaves?
    >
    >TIA


    For pickles, it's usually the seeds or seed heads If I'm fermenting
    "Kosher" dills, I prefer seed heads.

    - Mark

  4. #4
    Kelly Greene Guest

    Default Re: Dill weed and pickles


    "The Joneses" <[email protected]> wrote in message
    news:zFXKl.25820$[email protected]..
    > "Kelly Greene" <[email protected]> wrote in message
    > news:gtgnrr$1ap$[email protected]..
    >>I have dillweed coming up with my pickle cukes. What part of the dill
    >>plant goes in the jars with the pickles? The seed heads? At what stage of
    >>maturity? The leaves?
    >>
    >> TIA
    >>
    >>
    >> --
    >> Kelly..........

    >
    > I've used 1/2 to 1 tsp. dill seed per jar, one whole unripe head (or half
    > if its a big one) in a quart or a bushy frond of the leaf, that's a
    > lighter flavor imho. Good for asparagus as well, the leaf I mean. Could
    > use dried leaf I suppose but would not look as nice.
    > And here, I call it dill leaf. Weed, not.
    > Edrena
    >
    >


    I'll use the unripe heads and a bit of fronds. The seeds are too expensive
    here to use that much per qt.
    --
    Kelly..........
    If you're a past or present resident of
    NYC and want to share past experiences
    and current events with others from NYC,
    check out this free message Board:
    http://members6.boardhost.com/QueensNYer/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  5. #5
    Kelly Greene Guest

    Default Re: Dill weed and pickles


    "Mark A.Meggs" <[email protected]> wrote in message
    news[email protected]..
    > On Sat, 2 May 2009 01:05:40 -0500, "Kelly Greene" <[email protected]>
    > wrote:
    >
    >>I have dillweed coming up with my pickle cukes. What part of the dill
    >>plant
    >>goes in the jars with the pickles? The seed heads? At what stage of
    >>maturity? The leaves?
    >>
    >>TIA

    >
    > For pickles, it's usually the seeds or seed heads If I'm fermenting
    > "Kosher" dills, I prefer seed heads.
    >
    > - Mark


    These wont be fermented. I'll use the heads and some frond snips. That will
    look nice also.
    --
    Kelly..........
    If you're a past or present resident of
    NYC and want to share past experiences
    and current events with others from NYC,
    check out this free message Board:
    http://members6.boardhost.com/QueensNYer/
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


  6. #6
    The Joneses Guest

    Default Re: Dill weed and pickles

    "Kelly Greene" <[email protected]> wrote in message
    news:gtk52i$3mt$[email protected]..
    >
    > "The Joneses" <[email protected]> wrote in message
    > news:zFXKl.25820$[email protected]..
    >> "Kelly Greene" <[email protected]> wrote in message
    >> news:gtgnrr$1ap$[email protected]..
    >>>I have dillweed coming up with my pickle cukes. What part of the dill
    >>>plant goes in the jars with the pickles? The seed heads? At what stage of
    >>>maturity? The leaves?
    >>> TIA
    >>> Kelly

    >>
    >> I've used 1/2 to 1 tsp. dill seed per jar, one whole unripe head (or half
    >> if its a big one) in a quart or a bushy frond of the leaf, that's a
    >> lighter flavor imho. Good for asparagus as well, the leaf I mean. Could
    >> use dried leaf I suppose but would not look as nice.
    >> And here, I call it dill leaf. Weed, not.
    >> Edrena
    >>
    >>

    > I'll use the unripe heads and a bit of fronds. The seeds are too expensive
    > here to use that much per qt.
    > Kelly


    If'n y'all would let the heads ripen, you'd have lotsa seeds! I kinda like
    the way the smaller flowerheads look tho.
    Edrena



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