Anne Miller wrote:Actually this is a combination of dried Dill Seed, Red Pepper Flakes, Onion Flakes and Coriander ... What foods will this go with?
If I could sift out the Dill Seed, I could use it for pickling. I have not figured out how to do that. Actually that combo might work for pickling.
I would rather find other uses for it.
Sounds like a blend that would be tasty in a three bean salad or variations of a hearty salad.
We make a lentil sprout, garbonzo bean, onion, celery salad that always has cayenne flakes and turmeric and garlic...if I had dill seed and coriander on hand they would go in also.
...or with rice?
I don't see any limits...sounds like a good blend
"We're all just walking each other home." -Ram Dass
"Be a lamp, or a lifeboat, or a ladder."-Rumi
4 pounds whole green beans (about 4 quarts)
1/4 teaspoon crushed hot red pepper (per pint jar)
1/2 teaspoon mustard seeds (per pint jar)
1/2 teaspoon dill seeds (or 1 to 2 fresh or frozen dill heads) (per pint jar)
1 small clove garlic (per pint jar)
5 cups vinegar
5 cups water 1/2 cup pickling salt
Steps to Make It
Sterilize the jars and keep them in the hot water until you're ready to fill them.
Put the flat lids in a saucepan and cover with water. Bring just to a simmer. Reduce the heat to the lowest setting and keep them hot until you are ready for them.
Fill a large canner with water and bring to a boil.
Meanwhile, trim and wash the green beans thoroughly. Drain them and cut into lengths to fill 1-pint jars (preferably wide-mouth jars).
Pack beans into sterilized, hot jars. Add the hot pepper, mustard seed, dill seed, and garlic to each jar.
In a large saucepan combine the vinegar, water, and salt and bring to a boil. Pour the boiling liquid over the beans, leaving 1/2-inch of headspace. Clean the jar rims and threads with a damp clean cloth or paper towel. Center the lids on the jars and screw on the bands. Do not over-tighten.
Place the jars in the canner rack and lower into the gently boiling water. If the water does not come up to at least 1 inch above the jars, add more hot water.
When the water returns to a boil with jars in it, cover the canner and boil gently for 5 minutes.** Remove the cover and let the jars stand for 5 minutes.
Remove the jars from the canner to a rack or heavy towel and let them cool. Do not tilt, tighten, or turn them over.
After 24 hours, check the jars to make sure they sealed. Remove the bands, wipe the jars clean, label and store in a cool, dark place. Refrigerate any unsealed jars and use within a few days. Alternatively, unsealed jars may be reprocessed by heating the liquid again following recipe instructions and canned in sterilized jars with new lids (discard the old lid that didn't seal properly).
2 (5- to 6-ounce) cans tuna (drained and flaked)
2 large eggs (hard-cooked, chopped)
3 to 4 tablespoons mayonnaise
2 tablespoons red onion (finely chopped)
1 tablespoon dill relish
1/4 teaspoon dill weed (dried)
Kosher salt, to taste
Freshly ground black pepper, to taste
For serving: sandwich bread or lettuce
Steps to Make It
Combine the tuna, chopped eggs, 3 tablespoons of mayonnaise, red onion, dill relish, and dill weed. Add more mayonnaise if needed and season with salt and pepper to taste.
Dill was my gateway into experimenting with spices in cooking. I don't remember the chef's name, but he had a cooking show on PBS. He used a portable kitchen that he set up outside and usually included a wild food into his recipe from the site. He told me that dill is a spice that one cannot use too much of. I miss that show!
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