Saturday, September 08, 2018

Dill

I like pickles.  Sweet, sour, or dill.  In the United States when we speak of pickle we assume it is a pickled cucumber unless otherwise specified.  I recently read a book of 150 pickle recipes,  there are an endless number of things that can be pickled.  Yet a simple dill cucumber pickle can be so satisfying.  In my local markets I have a hard time finding fresh dill, I ran across this cart full at the Eastern Market in Detroit.  A lifetime supply for me.  The smell was heavenly.  

Have you made fresh pickles? 

7 comments:

  1. Jerry and i used to can every year when we lived on the Connecticut shoreline. We won best-in-show for our Kosher Dills... although I don't know what made them "Kosher" since it certainly wasn't us or our kitchen.

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    Replies
    1. Salt cured = Koshering. Pickles, corned beef, are examples of foods cured or preserved using a brine.

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    2. Travel:
      Ha! OK, I knew they were kosher dills; they just weren't KOSHER dills.

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  2. I never eat pickles, so I don't can them. You can get one package of dill seeds for less than $2 and have all the dill you and the neighborhood needs.

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  3. I don't like pickles, so no.

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  4. Nope, too lazy! I can't even eat them now because my meds make all things pickley taste like metal. Gross.

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  5. Once upon a time i made some but I was too timorous to eat them lest they were bad.
    I think home made pickles are the food of the gods.

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