Type what you have

Ingredients

• ✓ dill seed
• fennel seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ dill seed
• garlic
• black peppercorn
• kirby cucumber
• apple cider vinegar
• water
• pickling salt

Instructions

1. 1 Divide garlic, dill, and peppercorns between 2 sterilized quart-size glass jars with lids. Wash cucumbers; trim and discard blossom ends. Cut each cucumber into 6 to 8 spears; pack vertically and snugly into jars.
2. 2 Combine vinegar, water, and salt in a medium saucepan over high heat; bring brine to a boil, stirring until salt dissolves.
3. 3 Divide brine between jars to cover spears, filling to within ½ inch from the top. Gently tap jars to remove any air bubbles. Add more brine if necessary until reaches ½ inch from the top. Wipe the rims with a moist paper towel to remove any residue.
4. 4 Cool completely, about 1 hour. Cover jars with lids. Refrigerate at least 48 hours (flavor improves with time). Store in refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ dill seed
• black pepper
• paprika
• salt
• garlic
• coriander
• red pepper flake

Instructions

1. 1 Grind black pepper, paprika, kosher salt, garlic, dill seed, coriander, and red pepper flakes together with a mortar and pestle or in a spice grinder. Store in a sealed glass container.

By Allrecipes Member

Ingredients

• ✓ dill seed
• apple cider vinegar
• water
• pickling salt
• garlic
• red pepper
• cayenne pepper
• green bean

Instructions

1. 1 Inspect three pint-sized jars for cracks and rings for rust, discarding any defective ones. Place jars onto a rack and submerge in a large pot of water. Cover and bring to a rolling boil, then reduce the heat to low to keep jars warm until ready to fill.
2. 2 Meanwhile, combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
3. 3 Remove one empty jar from the canning pot. Place 2 garlic cloves, 1 teaspoon dill seed, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon cayenne pepper into the jar, then pack with green beans, filling to within 1/2 inch of the top. Slowly pour hot brine over beans, again leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of the jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from the top. Repeat to fill remaining two jars.
4. 4 Wipe the jar rims, then apply the lids and bands (not too tightly), and return the jars to the canning pot. Cover the pot and return the water to a rolling boil. Process for 10 minutes. Turn off the heat, remove the pot lid, and let the jars stand in the cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Move the jars to a folded kitchen towel or wooden cutting board to cool completely before checking the seals.

By Marisa McClellan

Ingredients

• ✓ dill seed
• cucamelon
• green chile pepper
• dill
• mustard seed
• black peppercorn
• water
• apple cider vinegar
• salt

Instructions

1. 1 Inspect 1 large mason jar for cracks and the ring for rust; discard if defective. Immerse in simmering water until cucamelon mixture is ready. Wash new, unused lid and ring in warm, soapy water.
2. 2 Place cucamelons, chile peppers, dill, mustard seeds, dill seed, and peppercorns in the sterilized jar.
3. 3 Combine water, vinegar, and salt in a medium saucepan; bring to a boil. Stir until salt dissolves, about 1 minute. Remove from heat and let cool.
4. 4 Pour vinegar mixture over cucamelons to completely cover. If you don't have enough liquid, mix equal parts water and vinegar to add to the jar. Close jar with the lid; let stand at least 3 to 4 days.

By nch

Ingredients

• ✓ dill seed
• white vinegar
• salt
• sugar
• water
• sugar snap pea
• garlic
• lemon zest
• tarragon
• red pepper flakes

Instructions

1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
2. 2 Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
3. 3 Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
4. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

By Matt Wencl

Ingredients

• ✓ dill seed
• mustard seed
• cumin seed
• chili powder
• paprika
• red pepper flake
• parsley
• thyme
• dill
• rosemary
• sage
• blue crab

Instructions

1. 1 Crush dill, mustard, and cumin seeds in a spice grinder, or with a mortar and pestle. Pour spices into a 5-gallon stockpot; add chili powder, paprika, red pepper flakes, parsley, thyme, dill, rosemary, and sage. Fill the pot 3/4 full with water; bring to a boil over high heat.
2. 2 Add crabs, cover, and boil until shells turn red and meat is opaque, about 20 minutes. Stir crabs occasionally as they boil to ensure even cooking.

By IMANKAY

Ingredients

• ✓ dill seed
• pickling cucumber
• water
• white vinegar
• dill
• white sugar
• garlic
• salt
• pickling spice
• red pepper flakes
• dill weed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
3. 3 Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

By FAIRYFAHRENHOLZ

Ingredients

• ✓ dill seed
• water
• green bean
• salt
• mustard seed
• dill weed
• red pepper flake
• garlic
• white vinegar
• white sugar
• water

Instructions

1. 1 Bring 2 quarts of water to a boil. Add green beans and boil for 5 minutes or until beans are just tender but still have a crunch. Plunge green beans in cold water to set their color; drain well.
2. 2 Combine salt, mustard seed, dill weed, chiles, dill seed, and garlic in a large bowl; add cooled beans to the bowl and stir.
3. 3 Place 2 cups water, vinegar, sugar, and salt into a small saucepan; bring to a boil over medium-low heat. Pour mixture over beans; mix well.
4. 4 Chill green beans in an airtight container at least overnight or for up to 1 week before eating.

By CHRISTYJ

Ingredients

• ✓ dill seed
• smoked sausage
• vinegar
• water
• pickling salt
• pickling spice
• mustard seed
• celery seed
• onion
• garlic
• black peppercorn
• banana pepper

Instructions

1. 1 Place sausages into a saucepan, cover with water and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes, poking sausages with a sharp fork to release fat. Drain and rinse sausages.
2. 2 Place sausages into a 1-quart glass canning jar.
3. 3 Pour white vinegar and water into a saucepan and stir in pickling salt, pickling spice, mustard seeds, celery seeds, dill seeds, onion slices, garlic, black peppercorns, and banana pepper rings.
4. 4 Bring to a boil over medium heat and cook for 5 minutes, stirring often.
5. 5 Pour vinegar mixture over sausages in the jar; cap the jar and refrigerate at least 3 days before serving.

By smitty

Ingredients

• ✓ dill seed
• asparagus
• salt
• water
• white vinegar
• sugar
• onion
• salt
• mustard seed
• dill
• chili pepper flakes

Instructions

1. 1 Gather the ingredients.
2. 2 Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
3. 3 Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
4. 4 Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
7. 7 Enjoy!

By Behr

Ingredients

• ✓ dill seed
• active dry yeast
• water
• cottage cheese
• white sugar
• butter
• salt
• baking soda
• onion
• egg
• all-purpose flour
• butter
• salt

Instructions

1. 1 Soften yeast in warm water; let stand 10 minutes.
2. 2 Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
3. 3 Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
5. 5 Gently stir dough to release bubbles. Transfer to the prepared baking dish.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Angie Fuller

Ingredients

• ✓ dill seed
• ice
• shrimp
• corn
• red potato
• lemon
• clove
• green peppercorn
• allspice berry
• celery seed
• mustard seed
• coriander seed
• salt
• bay leaf
• butter
• garlic
• onion
• water
• chicken bouillon
• water

Instructions

1. 1 Combine 2 cups boiling water and bouillon cubes in a large pot; stir until dissolved. Add 8 cups water, onion, garlic, butter, bay leaves, salt, coriander seeds, dill seeds, mustard seeds, celery seeds, allspice berries, green peppercorns, and cloves; bring to a boil, about 5 minutes. Reduce heat to medium; simmer for 20 minutes.
2. 2 Squeeze lemon juice into the pot, then add lemon to the pot. Add potatoes; cook for 14 minutes. Add corn; cook 6 minutes more. Add shrimp; cook until opaque, about 3 minutes. Remove pot from heat.
3. 3 Add ice cubes to the pot; let sit for 5 minutes.
4. 4 Place several layers of newspaper on the dining table or on a baking sheet; transfer shrimp, potatoes, and corn onto center of the newspaper using a slotted spoon. Or transfer shrimp, potatoes, and corn to a serving dish to serve.

By Rebecca

Ingredients

• ✓ dill seed
• carrot
• water
• butter
• sugar
• salt

Instructions

1. 1 In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

By Michele O'Sullivan

Ingredients

• ✓ dill seed
• butter
• horseradish mustard
• onion
• poppy seed
• swiss cheese
• ham
• hamburger bun

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.
3. 3 Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

By Lois

Ingredients

• ✓ dill seed
• water
• cottage cheese
• margarine
• bread flour
• sugar
• milk powder
• onion
• salt
• active dry yeast

Instructions

1. 1 Place water, cottage cheese, margarine, flour, sugar, dry milk powder, onion, dill, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Basic Bread cycle.

By S Beavin

Ingredients

• ✓ dill seed
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• black peppercorn
• coriander seed
• allspice berry
• red pepper flake
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ dill seed
• butter
• olive oil
• onion
• garlic
• all-purpose flour
• tarragon leaf
• black pepper
• chicken broth
• cabbage
• corned beef
• half-and-half
• cream cheese
• cornstarch
• water

Instructions

1. 1 Melt butter with olive oil in a large stockpot over medium heat. Cook and stir onion and garlic in hot butter-oil until onion is slightly softened, about 5 minutes. Add flour, dill seed, tarragon leaves, and black pepper to onion mixture; cook and stir until flour is dissolved and fragrant, about 3 minutes.
2. 2 Pour chicken broth over onion mixture and stir until blended, 2 to 3 minutes. Add cabbage and corned beef; cook, stirring frequently, until cabbage is tender, about 20 minutes. Stir in half-and-half and continue to cook just until soup is warm but not boiling, about 5 minutes.
3. 3 Meanwhile, melt cream cheese in a small saucepan over low heat until creamy, 2 to 3 minutes. Whisk together cornstarch and water in a small bowl until smooth; stir into melted cream cheese until well combined.
4. 4 Stir cream cheese mixture into soup; cook over low heat, stirring constantly, until cheese melts and soup is thickened, about 5 minutes.

By HomerSoda

Ingredients

• ✓ dill seed
• dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• marjoram
• parsley
• black peppercorn
• salt
• bacon
• water
• beef chuck
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner