Fresh Dill Pickles

 by Sean Patrick Hill

Ingredients:
10 cucumbers – 1 cups vinegar – 1 cups water – 2 tablespoons salt – Fresh dill
- Garlic cloves, sliced – Mustard seed

Sterilize jars in dishwasher or boiling water.
Directions:
1. Wash the cucumbers, and slice as desired.
2. Combine the vinegar, water and salt. Bring to a boil in a nonmetal or coated metal (Teflon, enamel) pot. (Metal makes the brine cloudy.)
3. Place a generous layer of dill, half to one clove of garlic and half a tablespoon of mustard seed in the bottom of each jar.
4. When jars are half-filled with cucumbers, add another layer of dill and fill the remainder with cucumbers.
5. Fill jars to within a half-inch of their tops with the boiling brine, and screw lids on tight.
6. Process 5 minutes in a boiling-water bath. Allow to cool. (May take overnight.) Check that the lids have sealed by pressing their centers; the button should not pop up or down.

 

 

Tomato-and-Cucumber Salad with Dill

from www.pottedfrog.wordpress.com

-2 Tablespoons fresh lemon juice
-2 Tablespoons olive oil
-1 garlic clove, pressed or minced (sub green garlic)
-1/2 teaspoon salt
-2 large tomatoes, chopped into bite-size cubes
-1 cucumber, peeled, seeded and chopped
-1shallot, sliced
-4 radishes, sliced (sub black radish if still have adds nice colour)
-1/4 cup chopped fresh parsley
-1/4 cup chopped fresh dill
Whisk together first 5 ingredients in a small bowl; set aside. Place all vegetables in serving bowl. Pour dressing over vegetables. Toss gently to coat. Yield: 4-6 servings.