Debora Cadene
Assistant Cook
Hey all. I tried to post a question similar to this the other day, but I don't think it posted, so here goes again.
I've made pickled beets, and bread and butter pickles with great success, but have never made dill pickles. I did help a long time ago once, but never paid attention to all the details.
First up.. The dill weed. Some folks say use that flower head, some say the fern stuff, but I'm lost. I have dill in the garden and some if the heads are starting to go yellowish brown. Does that mean its not usable anymore? I've looked for hours for some sort of video on someone using the plan in their pickles so I could actually SEE what they were doing vs trying to figure out what someone was writing, and actually doing what they meant. I'm a hands on, visual kind of girl.
I'm looking to make pickles that have lots of dill flavor with garlic, mabey a few spicy jars, but most of all, I want them to be wicked good.
I've seen recipies that say use the 7% vinegar and some that say use 5%. What would the difference be?? Can you put whole peppercorns in along with the garlic and dill or add habanero, or do you have to change things up to add anything but a cuke?
Any thoughts or ideas I would be lucky enough to get from those who successfully make pickles, would be so good.
thanks bunches!
I've made pickled beets, and bread and butter pickles with great success, but have never made dill pickles. I did help a long time ago once, but never paid attention to all the details.
First up.. The dill weed. Some folks say use that flower head, some say the fern stuff, but I'm lost. I have dill in the garden and some if the heads are starting to go yellowish brown. Does that mean its not usable anymore? I've looked for hours for some sort of video on someone using the plan in their pickles so I could actually SEE what they were doing vs trying to figure out what someone was writing, and actually doing what they meant. I'm a hands on, visual kind of girl.
I'm looking to make pickles that have lots of dill flavor with garlic, mabey a few spicy jars, but most of all, I want them to be wicked good.
I've seen recipies that say use the 7% vinegar and some that say use 5%. What would the difference be?? Can you put whole peppercorns in along with the garlic and dill or add habanero, or do you have to change things up to add anything but a cuke?
Any thoughts or ideas I would be lucky enough to get from those who successfully make pickles, would be so good.
thanks bunches!