zxcvbob

My dill is blooming now, and my cu***bers got a *really* late start and
are only about 3 inches tall.

What's the best stage to pick the dill and stuff it into bags in the
freezer to wait for the cukes? Do I pick it when it has seeds but they
are still green? And what about packing a quart jar with short sections
of stems and filling with vinegar? (to flavor the vinegar and to
preserve the dill stems)

I should know all this, but it's been so long since I've had dill *and*
cukes I forgot.

Bob

rossr35253

We can never manage to get our dill and pickling cu***bers
synchronized. We freeze the dill heads while still in flower for use
later in pickles. Works well.
We also snip up a lot of the feathery fronds and freeze them for use
in sauces throughout the fall and winter.

Ross.

melbas jammin

I'd do it when the dill heads are yellow and pretty.

I would. Reminds me I should pay a visit to Brother John today. :-)


That sounds tasty. If you stuff the dill heads into the jar head down,
stem up, should be easier to get it out of the jar. Hey! Are you
planning to use the dill infusion for picking the cukes? That'd be good.


I remember that someone posted (here?) about picking the dill, rinsing
it and giving it a shake to remove excess water, then rolling it in
freezer wrap (coated on one side kind of stuff) and freezing. Stick the
roll into a bag.When you need it, you simply unroll the roll and remove
what you need and leave the rest rolled in. Howzat sound?

(My cukes are about 1/2" long.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

zxcvbob

My dill is blooming now, and my cu***bers got a *really* late start and
are only about 3 inches tall.

What's the best stage to pick the dill and stuff it into bags in the
freezer to wait for the cukes? Do I pick it when it has seeds but they
are still green? And what about packing a quart jar with short sections
of stems and filling with vinegar? (to flavor the vinegar and to
preserve the dill stems)

I should know all this, but it's been so long since I've had dill *and*
cukes I forgot.

Bob

We can never manage to get our dill and pickling cu***bers
synchronized. We freeze the dill heads while still in flower for use
later in pickles. Works well.
We also snip up a lot of the feathery fronds and freeze them for use
in sauces throughout the fall and winter.

Ross.

melbas jammin

I'd do it when the dill heads are yellow and pretty.

I would. Reminds me I should pay a visit to Brother John today. :-)


That sounds tasty. If you stuff the dill heads into the jar head down,
stem up, should be easier to get it out of the jar. Hey! Are you
planning to use the dill infusion for picking the cukes? That'd be good.


I remember that someone posted (here?) about picking the dill, rinsing
it and giving it a shake to remove excess water, then rolling it in
freezer wrap (coated on one side kind of stuff) and freezing. Stick the
roll into a bag.When you need it, you simply unroll the roll and remove
what you need and leave the rest rolled in. Howzat sound?

(My cukes are about 1/2" long.)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007