Dill Seeds 80g

Information

Recipe for Dill seeds

🥒 Classic Dill Seed Fermented Pickles 🥒

The ultimate use for dill seeds, perfected over centuries

Why It’s #1:
✅ Flavor powerhouse – Seeds withstand fermentation better than fresh dill
✅ Natural preservative – Inhibits harmful bacteria while encouraging probiotics
✅ Crunch factor – Tannins in seeds help maintain pickle firmness

Ingredients (1-gallon jar):

• 3 lbs pickling cucumbers (small, unwaxed)

• 2 tbsp dried dill seeds (key ingredient)

• 6 garlic cloves, smashed

• 1 tbsp black peppercorns

• 2 bay leaves (for tannins)

• 1/2 cup pickling salt (non-iodized)

• 8 cups water (chlorine-free)

• Optional: 1 tsp mustard seeds, 2 grape leaves (extra crunch)

Instructions:

1. Sterilize jar and pack cucumbers vertically with garlic and spices.

2. Dissolve salt in water to make brine, pour over cucumbers.

3. Weigh down with fermentation weights to submerge.

4. Ferment at room temp:

   • 3 days for half-sour (mild)

   • 7+ days for full-sour (tangy)

5. Store in fridge (slows fermentation) for up to 6 months.

Pro Tips:
🔹 Seed toast: Lightly toast dill seeds before use to enhance aroma
🔹 Brine check: White film (kahm yeast) is harmless—just skim off
🔹 Crunch secret: Keep pickles below 68°F (20°C) for optimal texture

Other Top Dill Seed Recipes:

1. Russian Black Bread – 1 tbsp seeds per loaf for authentic flavor

2. German Sauerkraut – Layered with cabbage during fermentation

3. Indian Achari Chicken – Yogurt marinade with dill seeds and turmeric

4. Scandinavian Gravlax Cure – Mixed with salt, sugar, and juniper

Science Bit: Dill seeds contain carvone and limonene—compounds that combat Listeria and E. coli, making them historically crucial for safe food preservation (Journal of Agricultural and Food Chemistry)