Description

Pickled Dills are made by fermenting any vegetable with mix of dill, salt and water or in vinegar. Both produce slightly different product. Different add-ons in making this pickle result in changes in colour and consistency. Simmer the mix in water and then add the pickles once the mix is back to room temperature. Dill is used fresh, dried or in form of seeds when it has to be used in pickles. Once the dill pickles have been canned in the liquid, the whole jar should be boiled in water for 5-10 minutes. At that point, the pickles are ready to eat. Different cultures use different vegetables. Cucumbers are the most popular type of vegetable used to make pickles.

How to select

While making dill pickles at home, ensure the vegetables used are fresh and cleaned. Even the dill seeds and herbs should be fresh and whole. The canned dill pickles are available in store. Ensure the cans are tightly sealed and check for packaging details. Pickle mixes are available in a variety of flavours, including sweet, hot, extra sour, etc.

Culinary Uses

· Pickled dill can be eaten alone as a snack.
· They can be used in sandwiches, hamburgers and served as an accompaniment to a main course.
· In Asia, Russia, Europe etc, pickled dill are eaten with meals and salads.

How to store

Once the dill pickles are ready and canned , whole jar should be place in boiling water for 10 minutes and it can be stored after that. Dill pickles can be refrigerated for up to 6-8 months.