Fresh Dill anyone

[Utopos]

Are the ones you make the ones typically on sandwiches/burgers?
Do you mind sharing your recipe. Its worth a shot.

What I make is a refrigerator pickle, a thickly cut slice of cucumber that is both sweet and sour, often called 'Bread and Butter' in parts of the U.S.. Dill pickles are fermented, often served as long spears. Both are good, though different. I use mine on sandwiches, with pulled pork or whatnot, or even as part of a picada. Delicious, quick, and easy... always a good combination for me. I'll PM you in the next day or so with the recipe I use.

I'll see if I can come up with a dill version, though sweetness may throw things off too much.

 

[NoSoyDeAqui]

Dill (eneldo in spanish) is very easy to grow, even indoors in a small pot. Takes about 6 weeks to get to a point that you can harvest. Seeds from Mercado Libre worked fine for me.

https://www.mercadolibre.com.ar/sem...1af-5575fe62a71d&wid=MLA1173112122&sid=search

 

[SlowWalker]

Dill (eneldo in spanish) is very easy to grow, even indoors in a small pot. Takes about 6 weeks to get to a point that you can harvest. Seeds from Mercado Libre worked fine for me.

https://www.mercadolibre.com.ar/sem...1af-5575fe62a71d&wid=MLA1173112122&sid=search

Might go that route also.
I have seeds for super hot peppers as well. Might just have to watch a few videos how to start them

 

[SlowWalker]

Might go that route also.
I have seeds for super hot peppers as well. Might just have to watch a few videos how to start them

I think my seeds are old.
I'll order all new stuff.

Just curious, Does it keep regrowing or is more seasonal?

 

[Ries]

we used to do 12 to 24 quarts a year, using real vacuum seal pickling jars, but these days we only do them every couple of years, and just maybe 6 or 8 quarts. This is in the USA, where you can get the single use jar sealing jar lids with the screw on rings. For keeping unrefrigerated, these are good for years. Fridge pickles dont need sterilized jars, but need to be kept in the fridge.
Dill, mustard seed, black peppercorns, lots of garlic, and thai chilis or the equivalent, and a water/white vinegar/salt recipe.
Some people use sugar, some people dont like so much garlic, or chilis.
This is a jar bought on mercado libre, and its about 8 weeks in the fridge now, they are really good.

 

[SlowWalker]

we used to do 12 to 24 quarts a year, using real vacuum seal pickling jars, but these days we only do them every couple of years, and just maybe 6 or 8 quarts. This is in the USA, where you can get the single use jar sealing jar lids with the screw on rings. For keeping unrefrigerated, these are good for years. Fridge pickles dont need sterilized jars, but need to be kept in the fridge.
Dill, mustard seed, black peppercorns, lots of garlic, and thai chilis or the equivalent, and a water/white vinegar/salt recipe.
Some people use sugar, some people dont like so much garlic, or chilis.
This is a jar bought on mercado libre, and its about 8 weeks in the fridge now, they are really good.

I want to try fermented pickles.
I was trying to see what I can get local or shipped from amazon.

I am guessing you probably have to burp the bottle you have manually, or just leave it without the clamp on for the first few days.

The alternative to mason jars though I think is just to get a valve like the one shown below used for wine and beer making.
Drill a whole in the lid, and put silicon around it, and fill it with a bit of water.

 

[NoSoyDeAqui]

I think my seeds are old.
I'll order all new stuff.

Just curious, Does it keep regrowing or is more seasonal?

it will flower in about 3 months, and the plant is pretty much done at this point.

This is the tutorial I followed when I did it

Growing dill in home gardens

How to grow dill in home gardens.

extension.umn.edu

 

[elhombresinnombre]

I think my seeds are old.
I'll order all new stuff.

Unless you think those seeds are over 2000 years old, don't throw them out just yet. (See Wikipedia article "Oldest Viable Seed)

Seriously though, I've grown things from old seeds and what seems to happen is that some germinate and some don't. You might as well give them a go than throw them away. Good luck with the project and keep us up to date!

 

[Utopos]

Here is a video for making refrigerator dill pickles using dill weed (not fresh). Badia brand is very good and readily available, on ML and in many stores. I use it in so many things (breads, eastern European dishes, etc).that I buy the 198 gm/7 oz. container.

I haven't tried this recipe but now plan to. It says the garlic is optional though I'd consider it essential, and a little dill seed might be good here too. If you click the "more" arrow at the end of introductory info, it gives a complete written recipe.

Good luck finding the fresh dill, pickle explorer.

 

[SlowWalker]

I think you will have difficulty finding short cucumbers, the ones I find are medium - long sized. Which is fine too, if you want sliced, or you can quarter them lengthwise and chop to fit your jar. A lot of people peel the cucumbers, it might be safer.

I've made lots of fridge pickles in my time, and they're great, now I need to go to the next level and make fermented pickles. They seem to need more salt, though, which doesn't suit me. And definitely no sugar.

As people have suggested, you might find dill in the fridge of one of the Bolivian-run verdulerias. I've also seen it in Coto and Disco in sealed plastic trays.

I might make a batch of tomato sauce (passata) this weekend, I got some jars from ML, and the veggie places around here have lots of tomatoes

I just remembered, if you do plan on trying fermented pickled you will need Kosher Salt (Salt without any Iodide). Even see salts here in the normal supermarket have iodide added. If you have a herborista near you, try going there and seeing if they stock salt without iodide. I am not in BA, and the herborista has it here in 2 grain sizes, and its about 900 pesos a kg.

I don't think the bacteria will grow/work in iodized salt solution. Would be a bummer to find out after waiting a week or two.