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My Grandma Vangie made this recipe for us at lunch today, and it was totally DELICIOUS!  Best of all, the four garden ingredients are in your box this week — just waiting for you to make Creamy Cucumbers!


Creamy Cucumbers
from the St. Pat’s church cookbook

2 cukes or 1 long seedless cuke
1 med onion
1 tbsp. vinegar
1 tsp. salt
1 tsp. sugar
½ cup mayonnaise
1/4 cup sour cream
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh parsley

Thinly slice cucumbers and onion.  Mix into vinegar, salt and sugar.  Let stand for 30 minutes, then drain off the liquid.  Mix mayonnaise, sour cream, dill and parsley.  Pour onto cucumbers and mix.  Makes about 2 ½ cups.


Here’s a super simple cucumber recipe thanks to CSA member Debbie!  Wash the cukes first and soak a while in ice water.


2 quarts fresh cukes
2 heads dill (When I don’t have it, I use dry dill seed & dill weed)
3 Tablespoons canning salt
1 cup white vinegar
3 cloves garlic, sliced thin
2 Tablespoons whole mixed pickling spice

Pack cukes lightly in 2 quart jar. Add rest  of ingredients. Fill jar with cold tap water. Keep in the refrigerator. Shake occasionally to dissolve the salt.  Leave sit 2 weeks.

We just broke into the 1st jar of the season-yum!

PS-Another cuke beverage-Cucumber water is refreshing and delicious. Just add a few slices of cuke to your glass or pitcher of ice water. It’s a lot like adding lemon slices but the cuke slices are crisp and crunchy when the water is gone!

This is the recipe for the pickled beans we invited CSA members to make with us a couple weeks ago.  A number of people have asked for the recipe we use, so we decided to just post it here.  It is from the Ball Blue Book of Preserving, the Bible of canning and freezing.  (I bought my copy at the hardware store next to the canning jars.)

Yield: about 4 pints or 2 quarts.  (We generally pack a bunch of jars with beans first, and then double or triple the brine recipe.)

2 pounds green and/or yellow beans
1/4 cup canning salt
2 1/2 cups vinegar
2 1/2 cups water
1 tsp cayenne pepper
4 cloves garlic
4 heads dill

Trim ends off beans. Combine salt, vinegar, and water in large saucepan. Bring mixture to boil. Pack beans lengthwise into hot jars, leaving 1/4-inch headspace. Add 1/4-tsp cayenne pepper, 1 clove garlic and 1 head dill to each pint jar.  (For quart jars add 1/2-tsp cayenne, 2 cloves garlic, and 2 heads of dill).  Ladle hot liquid over beans, leaving 1/4-inch headspace.  Remove air bubbles.  Adjust two-piece lids (according to regular canning procedures).  Process pints and quarts 10 minutes in a boiling-water canner.*

*Last year we put the jars in for 10 minutes total, and our beans were not wrinkly.  This year, we read the fine print again and it said to put in the jars and let the water come back to a boil, and THEN start the timer for 10 minutes.  This year we DO have wrinkly dilly beans.  How will they taste?  We don’t know, because we usually treat them like cucumber pickles and wait about 6 weeks before opening them to taste.  Obviously nobody got sick on our “undercooked” beans last year, but generally in canning one should try to follow the instructions for fear of botulism.

UPDATE!   The wrinkly beans unwrinkled after a while and tasted great — nice and crunchy.   So if your beans wrinkle up at first, don’t worry!

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