Also known as “dill-weed”, this herb combines well with potatoes, yogurt-dishes, dressing, fish, eggs, cucumbers and many vegetable stews. Remove leaves and chop to add as a garnish. The dill seed is often used for pickling.
Recipe List:
Creamy Dill Salad Dressing (gf, vegetarian)
Dill Yeast Bread (vegetarian)
Grilled Salmon with Fresh Dill Sauce (gf)
Kentucky Dill Dip (gf, vegetarian)
Mustard Caper Tartar Sauce (gf, vegan)
Radish Tea Sandwiches with Creamy Dill Spread (vegetarian)
Spicy Garlic Dill Pickles (gf, vegan)
Kentucky Dill Dip
From The Kentucky Fresh Cookbook
Ingredients:
1 cup sour cream
1 cup mayonnaise
2 Tbs minced onion or dried onion flakes
2 Tbs chopped fresh dill or 2 tsp dried
2 small cloves garlic, pressed, or 1/4 tsp garlic powder
1/2 tsp salt
Directions:
In a bowl, mix all the ingredients together. Cover and refrigerate at least 2 hours before serving if using dried onion flakes. Makes about 2 cups.
Mustard-Caper Tartar Sauce
From The Kentucky Fresh Cookbook
Ingredients:
1/2 cup mayonnaise
1/4 cup capers
2 Tbs Dijon mustard
2 Tbs chopped red or green onion
Juice of 1/2 lemon
1/4 tsp dried dill weed
1/2 tsp salt
1/2 tsp freshly ground black pepper
Dash hot sauce
Directions:
In a bowl, mix all the ingredients until well blended. Refrigerate until ready to serve. Makes about 1 cup.
This tartar sauce is good with any type of fish cake, crab cake, or fish fillet. If capers aren’t available, substitute old-fashioned dill relish.
Dill Yeast Bread
From Simply in Season
Ingredients:
1 Tbs dry active yeast
1/4 cup warm water
1 cup cottage cheese
2-4 Tbs fresh dill (chopped)
2 Tbs sugar
1 Tbs butter (melted) or oil
1 Tbs onion (minced)
2 tsp salt
1/4 tsp baking soda
1 egg
1 cup whole wheat bread flour
1/2 cup cornmeal
1-1 1/2 cups bread flour
Directions:
Stir active yeast and warm water together to dissolve yeast. Set aside.
In a small microwaveable bowl, heat cottage cheese until warm (not hot); place in large mixing bowl.
Add dill, sugar, butter (or oil), onion, salt, baking soda, and egg to the cottage cheese and mix together. Stir in yeast mixture.
Add flours and cornmeal to other ingredients, using enough white flour to handle easily. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and place into a well-greased 9 x 5-inch loaf pan. Cover and let rise again until doubled, about 45 minutes. Bake in preheated oven at 350 for 30-35 minutes. Remove from pan and brush with milk for a soft crust.
Radish Tea Sandwiches with Creamy Dill Spread
From Eating Well magazine
Ingredients:
4 oz reduced fat cream cheese or creamy goat cheese
2 Tbsp chopped fresh dill, plus sprigs for garnish
1 Tbsp capers, rinsed and chopped
1/8 tsp freshly ground pepper, plus more for garnish
12 slices cocktail size thin pumpernickel or rye bread
6-8 medium radishes, thinly sliced
Directions:
Mash cream cheese (or goat cheese), chopped dill, capers, and 1/8 tsp of pepper in a small bowl until well combined. Spread about 2 tsp of the mixture on each piece of bread. Top each with a few radish slices, a spring of dill, and a generous grinding of pepper. Makes 12 tea sandwiches.
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Grilled Salmon with Fresh Dill Sauce
Submitted by apprentice Cheryl Kastanowski
Ingredients:
Salmon fillets or steaks
Lemon pepper seasoning
1 c. mayonnaise
1/4 c. sour cream
2 tsp. Dijon mustard
1 tbsp. lemon juice
1/2 tsp. sugar
2 tsp. chopped fresh dill
Directions:
Season the salmon with a generous sprinkling of lemon pepper seasoning. Place on grill and cook until tender. I use the George Forman grill and it usually takes about 4 minutes. The amount of time can vary due to the thickness of the salmon.
Combine the remaining ingredients and whisk until blended. Serve with grilled salmon.
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Creamy Dill Salad Dressing:
Link here: https://www.acedarspoon.com/4-ingredient-creamy-dill-salad-dressing/
Ingredients:
1 1/4 cup Stonyfield Greek yogurt
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1 Tbsp. lemon juice
Salt and pepper to taste
Instructions:
Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.
Use for salads or as a dip for crisp vegetables.
Store in an airtight container in the refrigerator.
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Spicy Garlic Dill Pickles
It’s pickling season! Get on it!
Link can be found here! https://www.foodiecrush.com/killer-spicy-garlic-dill-pickles/
Ingredients:
For the Homemade Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10-12 bay leaves crumbled
For the Spicy Garlic Dill Pickles
1/2 bushel pickling cucumbers scrubbed clean and kept whole or sliced
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (recipe above) 2-3 tablespoons per jar
Dried dill weed from a 2-ounce package 2-3 fronds and stalks per jar
10-18 small Thai red peppers split down the middle but not separated, leaving seeds intact (2-3 per jar)
20-30 whole garlic cloves peeled and lightly smashed (4-5 per jar)
Instructions:
For the Homemade Pickling Spice
Add all of the ingredients to a small bowl and stir to mix.
For the Spicy Killer Garlic Dill Pickles
Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
In a large stock pot to avoid contamination bring the vinegars, water and salt to a simmer.
To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren’t damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
UK-CSA 