Quantity: per plant
Use: Consumed raw or cooked
Grown by: Student Vegetable farm
Plant in an area where there is full sun exposure
Leave about 12 inches between each plant
Avoid loosening up any roots
It is best to plant when its cloudy outside or cool
Fresh dill should always be stored in the refrigerator either wrapped in a damp paper towel or with its stems placed in a container of water. Since it is very fragile, even if stored properly, dill will only keep fresh for about two days. Dill can be frozen, either whole or chopped, in airtight containers. Alternatively, you can freeze the dill leaves in ice cube trays covered with water or stock that can be added when preparing soups or stews.
Canned Dill Pickle Recipie
Ingredients for Canned Cucumbers:
6 bay leaves (1 per jar)
1/2 Tbsp peppercorn (5 per jar)
6 Dill Stems with Flowers cut into 3" piecies (1 full stem per jar)
12 garlic cloves halved (2 cloves per jar)
2 inch horseradish root chopped and divided, optional but nice
6 lbs small cucumbers well rinsed with ends trimmed
Ingredients for Pickling Brine:
12 cups water
1 cup granulated sugar
6 Tbsp pickling salt (or 1/3 cup)
2 1/4 cups distilled white Vinegar (5% acidity)
Tools Needed for Canning:
6 Quart-sized wide-mouth mason jars with rings and new lids
1 large Stock Pot (20Qt+) with Rack (or a canner)
1 jar lifter to safely transfer the jars
How to Sterilize Canning Jars and Lids:
Wash jars and lids with soap and water.
Place jars and lids in a pot of water, bring to a boil then reduce heat, cover and simmer 10 minutes. Drain the water carefully then your jars and lids are ready to use.
How to Make Homemade Pickles:
Divide bay leaves, peppercorns, dill stems, garlic and horseradish (optional) into the bottoms of 6 Quart-sized jars. Pack cucumbers tightly into jars.
In a medium pot, combine 3 liters water, 1 cup sugar, 6 Tbsp salt and 2 1/4 cups vinegar. Bring pickling juice to a boil then pour over cucumbers leaving 1/2” of space at the top. Place lids on jars and LOOSELY tighten the ring.
Place jars in a canner or large pot lined with a wire rack at the bottom. Once all of the jars are in the pot, add boiling hot water, filling to just below the neck of the jars. Process uncovered over high heat for 15 minutes.*
Carefully remove jars from the water using a jar lifter and Immediately TIGHTEN lids, invert jars and let them rest undisturbed on a kitchen towel overnight until completely at room temperature. Once processed jars are at room temperature, turn them right side up (do not tighten lids again or it may disturb the seal).