Dill pickle recipes start with a brine solution of water, vinegar and salt. Garlic and other seasonings are added, but the star flavor is dill weed. Dill weed has a strong, tangy taste that complements the preserved cucumbers. Pickles usually call for fresh dill. Dill is easy to grow and often available in stores. There may be an occasion when fresh dill is out of season, hard to find in your local market or was mistakenly left off of your grocery list. In a pinch, you can easily replace fresh dill with dried.
Measure out your dried dill. Use about one teaspoon of dried dill for each tablespoon of fresh dill needed.
Crush the ground dill to release some of the flavor. Try grinding it in a mortar and pestle or simply the palms of your hands.
Add the crushed dry dill weed in place of the fresh dill to your favorite pickle recipe. Add a few pinches of dried dill seed to boost the flavor, if desired.
How to Consume Raw Wheat Germ
How to Crush Pretzels
How to Blanch Cashews
How to Make Toasted Bread Sticks With ...
How to Freeze Tzatziki
How to Sew slippers
How Long Does Banana Bread Stay Fresh?
How to Remove a Cardamom Seed From a Pod
Calories of Tuna in Sunflower Oil
How to Make Fresh Strawberry Frosting ...
How to Brighten Colored Clothes
How to Cook Fresh Broccoli in a Slow ...
How to Blanch Kale for Freezing
How to Store Brussels Sprouts
How to Reheat Leftover Pork Chops ...
How to Cook Homemade Crabcakes in the ...
How to Clean Scuffed Up Rain Boots
How to Add Fresh Cranberries to Any ...
How to Cook Trevally
How to Season Flour for Fried Chicken
- Food Republic: Guide To Herbs Day 4: Dill
- The Pickled Pantry; Andrea Chesman
- The Balanced Plate: The Essential Elements of Whole Foods and Good Health; Renée Loux
- Many recipes call for a certain number of dill "sprigs" or a "head" of dill. The size of dill weed plants can vary greatly. In general, though, it is safe to estimate that two sprigs will equal one tablespoon of fresh or one teaspoon of dried dill. A head would equal about three tablespoons of fresh or three teaspoons of dried dill.
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.
John Foxx/Stockbyte/Getty Images