Dill Seeds 80g
Unlock the robust flavour of this versatile seed:
Pickling & Preserving: The classic use. Add to brines for dill pickles, pickled cucumbers, beets, and green tomatoes.
Baking: A key flavour in rye bread, pumpernickel, and savoury biscuits, often paired with caraway seeds.
Soups & Stews: Add a teaspoon to potato soup, borscht, or hearty beef stews for a warm, aromatic depth.
Dressings & Marinades: Crush slightly and add to vinaigrettes, mustard-based dressings, or marinades for fish like salmon.
Potatoes & Vegetables: Sprinkle over roasted potatoes or cabbage for a tangy, herbal twist.
How to Use: For maximum flavour, lightly toast the seeds in a dry pan for 1-2 minutes until fragrant before using. They can be used whole, lightly crushed with a mortar and pestle, or ground.
Storage: Keep in an airtight container in a cool, dark, and dry place to protect their potent aroma and flavour.
Ingredients: 100% Whole Dill Seeds (Anethum graveolens).
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):
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3 lbs pickling cucumbers (small, unwaxed)
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2 tbsp dried dill seeds (key ingredient)
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6 garlic cloves, smashed
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1 tbsp black peppercorns
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2 bay leaves (for tannins)
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1/2 cup pickling salt (non-iodized)
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8 cups water (chlorine-free)
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Optional: 1 tsp mustard seeds, 2 grape leaves (extra crunch)
Instructions:
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Sterilize jar and pack cucumbers vertically with garlic and spices.
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Dissolve salt in water to make brine, pour over cucumbers.
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Weigh down with fermentation weights to submerge.
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Ferment at room temp:
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3 days for half-sour (mild)
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7+ days for full-sour (tangy)
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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:
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Russian Black Bread – 1 tbsp seeds per loaf for authentic flavor
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German Sauerkraut – Layered with cabbage during fermentation
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Indian Achari Chicken – Yogurt marinade with dill seeds and turmeric
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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)
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