DILL DISHES RECIPES

Name: Dill pickled cucumbers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 4-5 x 450ml jars
Cuisine: British
Ingredients: 1kg small pickling or ridged cucumber; 85g coarse crystal sea salt; 1 tbsp black peppercorns; 1 tbsp coriander seeds; 1 tbsp yellow mustard seeds; 10 cloves; few pieces of mace blades; pinch of dried chilli flakes (optional); 2 bay leaves; 700ml white wine vinegar , plus 3.5 tbsp; 100g white sugar; handful of dill sprigs

DILL PICKLED CUCUMBERS RECIPE | BBC GOOD FOOD

Dill pickled cucumbers recipe | BBC Good Food image

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too

Provided by Jane Hornby

Categories Side dish

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield Makes 4-5 x 450ml jars

Number Of Ingredients 12

Ingredients

1kg small pickling or ridged cucumber
85g coarse crystal sea salt
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp yellow mustard seeds
10 cloves
few pieces of mace blades
pinch of dried chilli flakes (optional)
2 bay leaves
700ml white wine vinegar , plus 3.5 tbsp
100g white sugar
handful of dill sprigs

Steps:

Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

Nutrition Facts : Calories 15 calories, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.8 milligram of sodium

DILL BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Dill Bread Recipe: How to Make It - Taste of Home image

This golden-brown loaf is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! —Corky Huffsmith, Salem, Oregon

Provided by Taste of Home

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 2% cottage cheese
1/4 cup snipped fresh dill or 4 teaspoons dill weed
1 tablespoon butter, melted
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seed
1 large egg, room temperature, lightly beaten
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°; add to yeast mixture. Add fresh dill, butter, salt, sugar, dill seed, egg and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; shape into a 6-in. circle. Transfer to a greased 9-in. cast-iron skillet or round baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 350°. Bake until crust is golden brown and bread sounds hollow when tapped, 35-40 minutes. Remove from pan to a wire rack to cool. Cut into wedges.

Nutrition Facts : Calories 118 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 364mg sodium, CarbohydrateContent 19g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

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DILL PICKLED CUCUMBERS RECIPE | BBC GOOD FOOD

Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
From bbcgoodfood.com
Total Time 25 minutes
Category Side dish
Cuisine British
Calories 15 calories per serving

Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.

See details

DILL BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

This golden-brown loaf is moist and flavorful. Dill weed gives each wedge an herbed zest, making it a nice complement to most any meal. What's more, this easy yeast bread requires no kneading! —Corky Huffsmith, Salem, Oregon
From tasteofhome.com
Reviews 4.7
Total Time 45 minutes
Calories 118 calories per serving

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