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Jul 31, 2005 02:38 PM


  • c

I have access to a lot of dill so I'm looking for recipes that use quite a bit. I made soup, but probably over-dilled it. I don't can pickles so that's out. If anyone has good recipes using dill, including soup, please send them along. Thanks.

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  1. I love it on salmon - a little olive oil and a whole lot of dill, done on the grill - yum!

    1 Reply
    1. re: Barbara

      Or make gravlax with a side of raw salmon!

    2. Dill does seem to take over doesn't it? Try making dill oil---as in herb oil that Carb lover has rec. from another post. I've been making dill, parsley, basil, and thyme oils and they are really great to have on hand and enhance just about any summer dish. You just use lots of herbs (dill, in your case) evoo, a garlic clove, fresh lemon juice and whirl in your food processor or blender.
      Keeps for a long time in frig. A really great thing to have on hand--I'm wondering now if you can freeze it?

      1 Reply
      1. re: jackie

        If you freeze it, and I learned from my mother's attempts to freeze it, unless you have something that is truly air tight everything in your freezer and refrigerator will taste like dill. You might want to put it in a canning jar to freeze it.

        Too bad about not canning, hot dill bean pickles are wonderful.

        If you are making cooked green beans a head of dill added to the pot with bacon and new potatoes is awfully good. Cook them until they are just about falling apart. Great stuff.

      2. e
        Eldon Kreider

        Dill vinegar is great in an oil and vinegar dressing for cole slaw or sliced cucumbers, keeps very well and uses a lot of dill.

        We prefer to use both dill weed and seeds to make the vinegar. Use cider vinegar (not that cider-flavored aberration). Rinse and drain the dill weed. Loosely fill clean jars with dill weed and seeds. Fill with cider vinegar that has been heated to the boiling point and seal. Because of the acidity you should use lids that are not reactive. Processing is unnecessary. Keep for at least a few weeks before using although will easily keep through the winter if you haven't used it all by then. Simply strain the vinegar and transfer to a bottle when you want to use some. The dill will have given up its flavor, so toss it.

        Herb vinegars are great for marinades or perking up food in the winter when produce isn't the greatest. The basic model is the same, but dill is the only type where we use cider vinegar. Red wine vinegar is likely to throw sediment with herbs. White wine or rice vinegars are better. I find that you can use up to half distilled white vinegar without messing up the flavor. Thyme, marjoram, savory, rosemary and sage make good herb vinegars while tarragon is a classic. Some blending is good, but you probably don't want all of those in a single vinegar. Basil is probably best used by itself in vinegar. Red basil makes a beautiful vinegar with a nice flavor.

        1. Dill is great in sauces that have whipping cream added to them. Also, in a lot of soups with a cream finish. The king of'em all is a dill pickle soup, of course ;)

          1. Here's a thread on dill from May...