Collect your dill heads before they begin to brown.
Dill is used in both methods for preparing dill pickles. Fermented or brined pickles are cured for several weeks. Fresh-packed pickles do not ferment. These are brined; then vinegar and spices are added, saving processing time. The flowers, stems, leaves and seeds of the dill plant are edible and may be used to flavor pickles.
Selection
Fresh spices yield the best flavors so harvest your dill just before you are ready to use it or use recently dried heads and seeds. Select the best parts of your dill plants for harvest and inspect them for insects, damage and dirt. Dill creates its best flavor at the time it flowers, and aphids are more prevalent around the time the plants flower and their seeds ripen.
Harvest
Harvest dill leaves, also known as dill weed, by cutting them where they meet the stem of the plant. Collect dill seed when the flower heads turn brown and dry by bending the main stem into a paper bag. Cut the entire stem or work the flower heads between your fingers to loosen the seeds into the bag. Store dill seed in a cool, dry place, out of sunlight. Collect dill heads after they flower but while they are still green and the seeds immature.
Warnings
Avoid over-watering your dill plants as this can lead to mildew. If you use decayed or moldy spices, your pickles may spoil and become inedible. Spices that are more than a year old may not sufficiently flavor your pickle batch. Do not use brown dill or heads that are dry or past their maturity as they can cause your pickling liquid to turn pink. While this discoloration is only an aesthetic issue when caused by aged dill, yeast growth causes a similar discoloration, one that adversely affects your batch. Don't grind your dill seed to avoid dark or discolored pickles. Be careful to follow the recipe as, in some cases, too much spice can lead to a bitter flavor in your pickles.
Measurements
Each head of fresh dill is equivalent to 1 to 3 teaspoons of dill seed. The Colorado State University Extension recommends using 14 heads of fresh dill or 4-1/2 tablespoons of dill seed to can 7 to 9 pints or 4 quarts of fresh-packed whole dill pickles. Use four to five heads of fresh dill per gallon for fermented dill pickles.
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