Thread: Dill weed and pickles

"Kelly Greene" <[email protected]> wrote in message
news:gtgnrr$1ap$1@solani[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

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

"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/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"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/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

"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