Salt Preserved Dill Recipes

MAKING SALT FREE DILL PICKLES

Steps:

• Scrub cucumbers clean with a veggie brush and rinse the dill in water, shake off excess water.
• Cut the dill stems to a length where they will fit into your jars
• Place vinegar, water and sugar in a saucepan of at least 2 1/2 quarts capacity, and bring to boil.
• While brine is heating,Divide all the spices into equal amounts per jar and pack jars with layers of dill, garlic, onions, red pepper flakes, mustard seeds, black peppercorns, and cucumbers.
• Layering so spices are on the bottom and top of the cucumbers.
• Add one teaspoon of mixed pickling spice to each jar and 4 grape leafs for crispiness.
• Pour boiling hot brine into jars, filling within 1/2 inch of top, and seal.
• This will yield about three quarts/jars of pickles.
• Allow the jars to cool then place into the refrigerator for 1 week to "pickle"
• The longer the time in the refrigerator the more the flavors soak in.
• The pickles should be good in the refrigerator for up to 8 weeks.

SALT-PRESERVED DILL

Steps:

• The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example.
• Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight.
• Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point.
• In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth.
• Do not fill the jar to the top, leave an inch or so between the dill and the lid.
• Store in the refrigerator.
• Refresh the dill before using by rinsing in tepid water.