Mammoth Dill
Dill Pickle Recipe
To make homemade dill pickles, you'll need the following ingredients: 4 cups of cucumbers (preferably pickling cucumbers), 2 cups of water, 1 cup of white vinegar, 2 tablespoons of salt, 2 cloves of garlic (smashed), 1 tablespoon of dill seeds, and 1 tablespoon of sugar. Begin by slicing the cucumbers into spears or rounds, according to your preference. In a saucepan, combine water, white vinegar, salt, sugar, and garlic; bring to a boil, stirring until the salt and sugar dissolve. Once boiling, remove from heat and let it cool. In a clean jar, layer the cucumbers with dill seeds. Pour the cooled brine over the cucumbers until they are fully submerged. Seal the jar and refrigerate for at least 24 hours before enjoying. For best results, allow them to marinate for a week. Enjoy your crunchy and tangy dill pickles!
Salads:
Chop and add fresh dill to salads for a bright, fresh flavor.
Sprinkle dill over cucumber salads or potato salads.
Use in a dill-infused salad dressing.
Soups and Stews:
Add dill to soups or stews for a fresh, herby flavor.
Use as a garnish for soups or roasted vegetables.
Dips and Sauces:
Stir dill into yogurt-based dips like tzatziki.
Use dill in a creamy dill sauce for fish or chicken.
Make a dill pesto.
Fish and Seafood:
Add dill to fish dishes, such as lemon-dill salmon or baked tilapia with dill sauce.
Use dill to flavor gravlax or other pickled fish dishes.
Other Dishes:
Sprinkle dill over baked or roasted potatoes.
Add dill to omelets or egg dishes.
Use dill to flavor lamb or chicken dishes.
Use dill as a garnish for grilled corn.
Add dill to matzah balls.
Use dill in a sour cream and dill cucumber salad.
Pickling:
Use the seeds for pickling brines.
Use the leaves to flavor pickled vegetables.