You want the umbrels...looks sort of like an upside down umbrella with lots of spokes...before it flowers.
I have a super easy recipe for dills that you can do by the jar and not have to even make brine. I use small cukes aboute 3 inches long and as straight as I can find 'em (more fit easier in the jar if they're straight). I trim the stems and give them a bit of a scrub with a veggie brush, then soak for a couple hours in icy cold water...it helps crisp 'em up.
Per jar, peel and drop in a clove of garlic, a head of dill, the pickles 1/2 C vinegar, 1 tbsp pickling salt. Fill jar with boiling water, leaving appropriate headspace and process in a water bath. When they're done, stick 'em in a dark cool cupboard for about a month or 6 weeks and...you've got great dills! I like doing them this way because I generally don't get enough cukes the right size at once to do a whole bunch, so I can make however many jars I have cukes for.
I didn't know about the grape leaf, Happy Chooks...think I"ll give that a try next time thanks!
I have a super easy recipe for dills that you can do by the jar and not have to even make brine. I use small cukes aboute 3 inches long and as straight as I can find 'em (more fit easier in the jar if they're straight). I trim the stems and give them a bit of a scrub with a veggie brush, then soak for a couple hours in icy cold water...it helps crisp 'em up.
Per jar, peel and drop in a clove of garlic, a head of dill, the pickles 1/2 C vinegar, 1 tbsp pickling salt. Fill jar with boiling water, leaving appropriate headspace and process in a water bath. When they're done, stick 'em in a dark cool cupboard for about a month or 6 weeks and...you've got great dills! I like doing them this way because I generally don't get enough cukes the right size at once to do a whole bunch, so I can make however many jars I have cukes for.
I didn't know about the grape leaf, Happy Chooks...think I"ll give that a try next time thanks!
