Dill

TOP FOOD DILL SEEDS

Dill seeds come from the dill plant, which is a member of the celery family. They are small and oval-shaped with a light brown color. Dill seeds have a distinctive flavor, which is slightly bitter, sweet, and warm with a hint of anise. They are commonly used in pickling, especially for making dill pickles, as well as in spice blends, marinades, and sauces. Dill seeds can also be used as a seasoning for fish, vegetables, and soups. They are often paired with other herbs and spices such as garlic, coriander, cumin, and turmeric.


One of the most popular uses of dill seeds is in pickling, where they add a distinct flavor and aroma to the pickles. Dill seeds are also used in the production of essential oils, which are used in perfumes, soaps, and other cosmetics. In traditional medicine, dill seeds have been used for their digestive and anti-inflammatory properties. They have been used to treat gastrointestinal disorders such as bloating, flatulence, and constipation. Dill seeds are also believed to have antimicrobial properties and may help boost the immune system. Overall, dill seeds are a versatile and flavorful spice that can be used in a wide range of dishes and applications.

Dill Pickles - Recipe

Ingredients:

1 pound pickling cucumbers

1/2 cup TOP LURE White Vinegar

1/2 cup water

2 tbsp pickling salt

1 tbsp TOP FOOD Dill Seeds

2 cloves garlic, peeled

1 TOP FOOD Bay Leaf

Directions:

1. Wash and dry the cucumbers. Cut off the ends and slice into spears or rounds.

2. In a medium saucepan, combine the TOP LURE Vinegar, water, pickling salt,TOP FOOD Dill Seeds, Bay Leaf and garlic. Bring to a boil and stir until the salt has dissolved.

3. Pack the cucumber slices tightly into a sterilized jar.

4. Pour the hot pickling liquid over the cucumbers, leaving 1/2 inch of headspace at the top of the jar.

5. Seal the jar with a sterilized lid and let cool to room temperature.

6. Refrigerate the pickles for at least 24 hours before serving. They will keep for up to one month in the refrigerator.

The dill seeds in this recipe add a distinct flavor to the pickles, complementing the garlic and vinegar. The pickles are great as a snack, on a sandwich, or as a side dish.