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

Beet Rolls With Dill Sauce

From ehow.com

Ingredients
·1 lb. frozen, unbaked bread dough
· beet leaves

Dill Sauce
·1/2 cup butter 
·2 cups cream
·8 chopped green onions
·1 cup chopped fresh dill
·2 cloves minced garlic

1. Thaw the frozen bread dough completely, according to the instructions on the package. Place the dough in a greased bowl, cover it with a towel and set it in a warm place to rise until doubled.
2. Clean the beet leaves while the dough is rising. Trim the leaves away from their stalks and rinse the sand and dirt gently from the surface. Dry them thoroughly.
3. Punch down the doubled dough and pinch off pieces that are about the size and shape of a walnut. Place a piece of dough in the center of one end of a leaf, then roll the beet leaf loosely around the dough. Make sure the dough has room to expand in the leaf. Repeat until all dough and leaves have been used.
4. Lightly grease a baking dish with butter and line up the beet rolls in a single layer in the dish. Cover, place in a warm area and allow the dough to rise until doubled again.
5. Cover the dish with aluminum foil and bake at 350 degrees Fahrenheit for at least 30 minutes. Check the rolls at that time; they may need to go for another 15 to 30 minutes. The beet rolls should be puffy and firm, and any exposed bread should be lightly golden.
6. Melt the 1/2 cup of butter in a medium saucepan, then add the cream, green onions, dill and garlic. Bring the sauce to a boil over medium heat, then drop the heat to low until serving. Ladle the dill sauce over the rolls right before consuming.