DILL FISH RECIPE 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

GRILLED SALMON WITH LEMON DILL SAUCE RECIPE - BETTYCROCKER.…

Grilled Salmon with Lemon Dill Sauce Recipe - BettyCrocker.… image

Our Grilled Salmon with Lemon Dill Sauce will make you legendary in the kitchen (but we know you're likely already there, kitchen wiz). With a creamy, tangy lemon dill sauce and tender salmon, this recipe will leave family and friends asking for seconds. Whether you're firing up the grill for our salmon with dill sauce or using the broiler, you've got what it takes to make it incredible. In a pinch, you can substitute lime for lemon in the dill sauce for salmon. We love this dish for lunch and dinner.

Provided by Betty Crocker Kitchens

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon canola or olive oil
1 tablespoon chopped fresh dill weed
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon garlic-pepper blend
1 lb salmon fillets, cut into 4 pieces (4 oz each)
1 container (6 oz) Greek Fat Free plain yogurt
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon pepper

Steps:

Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Nutrition Facts : Calories 250 , CarbohydrateContent 12 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 0 g, ProteinContent 27 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 140 mg, SugarContent 11 g, TransFatContent 0 g

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