Dill seed?

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Okay. I did go to the store and found a small container of
dill seed. Not only wasn't it what I thought, but it was 5 bucks.
I decided I could make do with the fresh dill I bought.

This is the recipe that inspired me. I'll try different recipes
in the future if I'm not totally demoralized by this experience.

Dill Pickle Spears

4 to 6 kirby cucumbers, quartered lengthwise
1 cup white wine vinegar
3/4 cup sugar
3 tablespoons coarse salt
1 teaspoon dill weed
2 garlic cloves, peeled and smashed

Place cucumbers in medium bowl.
In a medium saucepan, combine rest of ingredients with 2 cups water.
Bring to a boil, stirring until sugar and salt dissolve; pour over
cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate
until cool, about 2 hours.
Transfer to an airtight container, refrigerate up to 2 weeks.
(this last instruction made me laugh)
To serve, remove from liquid.

I'll report back. Thanks, everyone, for the advice. I saw great
ideas to try next time.

I think that dill pickles are much better if you do not add any vinegar
or sugar. After all, they are not meant to be sweet and the sourness
should be gentle. Let nature do it! Here's a recipe for kosher dills
that has never failed me. It's from How to Cook Everything.

2 lbs small pickling (Kirby) cukes, washed.
1/3c kosher salt
1c boiling water
5 or more cloves of garlic, peeled and smashed
1 large bunch of fresh dill
1 TB coriander seeds (optional)

Dissolve the salt in the water. Cool. Put the cukes in a jar or bowl
with the other ingredients. Pour over the salt water and enough cold
water to cover. Put a weighted plate on top to keep the cukes submerged.
Let sit at room temp.

In a day or so you'll have mild "new" pickles. In another day they will
be a bit stronger. Put in the fridge when they are to your liking.

--
Peter Aitken

sqwertz said:

Sheldon said:

Dill pickles use dill weed, not dill seeds.

[censored], as usual. While you will see recipes calling for weed,
All the respectable major manufacturers and most home canners use
dill seed.

<http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>

I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor. Recipes often specify dill seed
because they assume that fresh dill weed is not available. If what
folks want is the type and flavor of store bought jarred dill pickles
than it is very stupid to make ones own, just buy the Major
Manufacturer's [censored] you will find on the stupidmarket shelf.

Dill seeds are typically used for baked goods, such as in bread... are
yoose ready... here comes the instructions for sqwertz' dill dough.

Ahahahahahahahahahaha. . . .

Sheldon said:

sqwertz said:

Sheldon said:

Dill pickles use dill weed, not dill seeds.

[censored], as usual. While you will see recipes calling for weed,
All the respectable major manufacturers and most home canners use
dill seed.

<http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>

I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor.

More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.

-sw

Steve Wertz said:

Sheldon said:

sqwertz said:

Sheldon wrote:
> Dill pickles use dill weed, not dill seeds.
[censored], as usual. While you will see recipes calling for weed,
All the respectable major manufacturers and most home canners use
dill seed.

<http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>

I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor.

More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.

-sw

Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

Bob

"Peter A" <[email hidden]> wrote

Quoted message said:

In a day or so you'll have mild "new" pickles. In another day they will
be a bit stronger. Put in the fridge when they are to your liking.

Okey doke, I made both. Thanks for the recipe.

nancy

Nancy Young said:

Okay. I did go to the store and found a small container of
dill seed. Not only wasn't it what I thought, but it was 5 bucks.
I decided I could make do with the fresh dill I bought.

This is the recipe that inspired me. I'll try different recipes
in the future if I'm not totally demoralized by this experience.

Dill Pickle Spears

4 to 6 kirby cucumbers, quartered lengthwise
1 cup white wine vinegar
3/4 cup sugar
3 tablespoons coarse salt
1 teaspoon dill weed
2 garlic cloves, peeled and smashed

Place cucumbers in medium bowl.
In a medium saucepan, combine rest of ingredients with 2 cups water.
Bring to a boil, stirring until sugar and salt dissolve; pour over
cucumbers.
Use a small plate to submerge cucumbers in liquid. Refrigerate
until cool, about 2 hours.
Transfer to an airtight container, refrigerate up to 2 weeks.
(this last instruction made me laugh)
To serve, remove from liquid.

I'll report back. Thanks, everyone, for the advice. I saw great
ideas to try next time.

nancy

That's a recipe for the kind of pickles McD's puts on their burgers.
If what you want are *cooked* pickles you are far better off just
buying them in big jars off the stupidmarket shelf. If you are going
to spend good money on good ingredients and all that time then you are
much better off preparing *fermented* pickles. I don't know where you
shop but you can buy a whole pound of dill seed for $6.20 from
Penzeys... enough for the rest of your life with most left for three
more generations.

Dill seed is cheap... those afflicted with chronic cheap [censored]
disease typically sub seed for weed in many recipes... not only is
seed cheap, it's very convenient for the cheapos, it lasts forever.

Penzey's dill weed costs $10/half pound. Dill weed is far more
desirable... fresh is best but dried works okay too. Dill seed
imparts the sweet mellow dill weed flavor like celery seed imparts the
refreshing hearts of celery flavor... they don't. Using dill seed
just wastes your nice pickling cukes. Norwegians use a lot dill seed
for baking and in shell fish boil.

Sheldon

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

http://i19.tinypic.com/5zcjzvl.jpg

Now if only I could remember where I put the seals
and clips.

nancy

:

Quoted message said:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

Bad pickles🙂 What did you do differently to each one? One looks like
it was cooked or ? Hope they come out delicious!

"merryb" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

Bad pickles🙂 What did you do differently to each one? One looks like
it was cooked or ? Hope they come out delicious!

Thanks! I made one type using the recipe I posted (with the
vinegar) and the other using Peter A's recipe with the salt.

nancy

Nancy Young said:

I need some to make pickles. I just know it's going to
be a hassle finding them in the store. My question is this,
are they sold in liquid like capers, and can I expect to find
them with the rest of the spices?

Thanks.

nancy

You can probably find a jar of McCormicks or Durkee or similar branded
Dill Seed in the section with the glass jars of spices at the local
supermarket. If you don't want the full jar, try a health food store
(WHole Foods or Wild Oats type of place) and see if they sell spices
in bulk. Then buy what you need.

Is there an Indian (as in India, not Native American) market near
where you live? they often sell spices in bulk.

Dill seeds are sold dry, like caraway seed, cumin, etc.

I wouldn't use dill weed in pickles. It will go mushy on you in the
jar, for one thing. Plus, it's just nowhere near as strong, the
flavor will dilute too much in the liquid. Stick with the Recipe.

Nancy Young said:

"merryb" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

Quoted message said:

Bad pickles🙂 What did you do differently to each one? One looks like
it was cooked or ? Hope they come out delicious!

Thanks! I made one type using the recipe I posted (with the
vinegar) and the other using Peter A's recipe with the salt.

nancy

The jar on the bottom is the brined pickles, the nasty looking one on
top is cooked.

If the brined pickles were just prepared they shouldn't be
refrigerated for a few days, they need to ferment at room temperature.

Sheldon

zxcvbob said:

Steve Wertz said:

On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:

Quoted message said:

Quoted message said:

sqwertz wrote:
> Sheldon wrote:
>> Dill pickles use dill weed, not dill seeds.
> [censored], as usual. While you will see recipes calling for weed,
> All the respectable major manufacturers and most home canners use
> dill seed.

Quoted message said:

Quoted message said:

> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor.

Quoted message said:

More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.

Quoted message said:

-sw

Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

Sheldon said:

zxcvbob said:

Steve Wertz said:

On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:
> sqwertz wrote:
>> Sheldon wrote:
>>> Dill pickles use dill weed, not dill seeds.
>> [censored], as usual. While you will see recipes calling for weed,
>> All the respectable major manufacturers and most home canners use
>> dill seed.
>> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
> I said you can use dill seed in a pinch, but they will not produce the
> traditional dill pickle flavor.
More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.
-sw

Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

Real pickles are alive and well in NYC. There are multiple places that
make real fermented pickles.

http://www.gusspickle.com/

http://www.nycpickleguys.com/

http://picklelicious.com

M & I International (the big Russian food store in Brighton) makes real
pickles on site.

We have a local deli that used to make them but now gets them wholesale
from Guss's pickle.

George said:

Sheldon said:

zxcvbob said:

Steve Wertz wrote:
> On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:
>> sqwertz wrote:
>>> Sheldon wrote:
>>>> Dill pickles use dill weed, not dill seeds.
>>> [censored], as usual. While you will see recipes calling for weed,
>>> All the respectable major manufacturers and most home canners use
>>> dill seed.
>>> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
>> I said you can use dill seed in a pinch, but they will not produce the
>> traditional dill pickle flavor.
> More [censored]. The "traditional dill flavor" comes from dill seed
> since 99% of the pickles we eat are canned by commercial food
> companies. AND all those New York delis, too - they use dill
> seed, never dill leaf/bulb.
> -sw
Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

Quoted message said:

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

Real pickles are alive and well in NYC. There are multiple places that
make real fermented pickles.

http://www.gusspickle.com/

http://www.nycpickleguys.com/

http://picklelicious.com

M & I International (the big Russian food store in Brighton) makes real
pickles on site.

We have a local deli that used to make them but now gets them wholesale
from Guss's pickle

All delis in NYC used to make their own. Now they buy from suppliers
like those you mentioned. If you look at their pictures you will
clearly see that they are made in plastic barrels, not wood... and
they take plenty of shortcuts, with chemicals and using minced bottled
garlic (just not the same flavor of whole heads). They are not nearly
the same product as those from years past that were made in wooden
barrels. Making fermented pickles in wooden barrels (kraut, and sour
tomatoes too) was dirty messy business, the board of health shut them
down and so now they need to use plastic... the delis had huge wooden
barrels lined up too, people picked their pickle from the pungent
brine with their hands, they would dip out a paper cup of brine to
drink, but no more, those days are gone forever... It's just not the
real deal anymore. You can buy fermented pickles in jars from the
stupidmarket refrigerator case, but those were made in plastic tubs
too. You can still buy the wooden barrels... if you love pickles your
house will develop the aroma of the finast perfume, but most folks
will shun you like the plague. You will also need a walk-in cooler to
store the barrels of pickles.

Sheldon said:

zxcvbob said:

Steve Wertz said:

On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:
> sqwertz wrote:
>> Sheldon wrote:
>>> Dill pickles use dill weed, not dill seeds.
>> [censored], as usual. While you will see recipes calling for weed,
>> All the respectable major manufacturers and most home canners use
>> dill seed.
>> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
> I said you can use dill seed in a pinch, but they will not produce the
> traditional dill pickle flavor.
More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.
-sw

Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

What about stoneware crocks?

Bob

zxcvbob said:

Sheldon said:

zxcvbob said:

Steve Wertz wrote:
> On Fri, 06 Jul 2007 13:58:00 -0700, Sheldon wrote:
>> sqwertz wrote:
>>> Sheldon wrote:
>>>> Dill pickles use dill weed, not dill seeds.
>>> [censored], as usual. While you will see recipes calling for weed,
>>> All the respectable major manufacturers and most home canners use
>>> dill seed.
>>> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
>> I said you can use dill seed in a pinch, but they will not produce the
>> traditional dill pickle flavor.
> More [censored]. The "traditional dill flavor" comes from dill seed
> since 99% of the pickles we eat are canned by commercial food
> companies. AND all those New York delis, too - they use dill
> seed, never dill leaf/bulb.
> -sw
Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

Quoted message said:

I've been making fermented pickles for almost as long as I've been
making prepared mustard... 60 years for pickles, 61 years for
mustard... I have a Phd in pickles and mustard. Cooked pickles is to
fermented pickles what Oscar Mayer is to bologna. I seriously doubt
any commercial purveyor makes real fermented pickles anymore... none
make real mustard, not for at least 30 years. No one under 50 has
ever tasted real beer. It's just not possible to make these products
properly in stainless steel and plastic. All three must be brewed in
wood only... beer that has touched metal is swill. Right after WWll
is when stainless steel was let loose on the civilian market, that was
the absolute end of masny prepared foods as they were known
previously. Shortly thereafter a spate plastics began to come onto
the scene en masse, that was the death knell.

What about stoneware crocks?

Crocks will work but the product produced will not be the same as when
wooden vessels are used (crocks are the same as using glass jars, but
crocks are available in large sizes with straight walls). For home
use there are small oak barrels readily available and oak buckets
too. Once the desired level of fermentation is reached in wood the
product can be tranfered into glass jars for storage in the fridge.
Folks switched to crocks for home use because they cost less than
wood, and are more easily used than wood... wood needs to be kept
filled with liquid at all times to be readily available for use, and
wood smells, crocks can be throughly cleaned of all odor and require
no maintenence. If wooden barrels are permitted to dry it will take
many days of soaking for them to reseal. Hardly anyone uses wood for
pickles anymore... we've become an odor-free society. Curing meats
and fish used to be done in wood barrels too. Was a time every
village had a cooperage and even the poorest household could afford to
buy barrels, no more, now barrels are very expensive, a cooper is a
dying trade. Plastic is cheap. Tastes have greatly deteriorated...
if you've never tasted something you can't possibly know.

Sheldon said:

[large snips] .... Making fermented pickles in wooden barrels (kraut, and sour
tomatoes too) was dirty messy business, [more snips]

This reminds me of one of Isaac Babel's childhood stories, where the
child narrator jumps into a pickle barrel to hide. Funny, charming
story, and I can't remember which collection it's from. -aem

Nancy Young said:

Here are my two types of pickles, sitting in the refrigerator
for a time out to think about what they did.

http://i19.tinypic.com/5zcjzvl.jpg

Now if only I could remember where I put the seals
and clips.

It is important that your salted (no vineger) sit at room temp
for at least 2 days before putting them in the fridge. Do not
put them in the fridge beforehand.

-sw (kimchi maker, often with cukes)

zxcvbob said:

Steve Wertz said:

Sheldon said:

sqwertz wrote:
> Sheldon wrote:
>> Dill pickles use dill weed, not dill seeds.
> [censored], as usual. While you will see recipes calling for weed,
> All the respectable major manufacturers and most home canners use
> dill seed.
>
> <http://www.googlefight.com/index.php?lang=en_GB&word1=pickles+%22dill...>
I said you can use dill seed in a pinch, but they will not produce the
traditional dill pickle flavor.

More [censored]. The "traditional dill flavor" comes from dill seed
since 99% of the pickles we eat are canned by commercial food
companies. AND all those New York delis, too - they use dill
seed, never dill leaf/bulb.

Sheldon is more close to right than you are on this one, Steve.
Dillseed is used when fresh dill is unavailable.

Show me a commercial dill that uses fresh dill. They certainly
have access to plenty of fresh dill, but they have never used it.
And it's not for cost cutting measures. It has always been this
way.

-sw

George said:

Real pickles are alive and well in NYC. There are multiple places that
make real fermented pickles.

http://www.gusspickle.com/

http://www.nycpickleguys.com/

http://picklelicious.com

And how many of those use fresh dill?

None.

I'm not saying you can't use it, I'm saying it's not the
traditional way of making pickles.

-sw