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Dilly Bloody Mary
Drink

Dilly Bloody Mary

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Pour chili-lime seasoning onto a small plate. Rub the edge of a pint-sized jar with 1 lime wedge. Dip the edge of the jar into the seasoning. Fill jar with 1 cup ice and set aside.
  2. 2 Fill a cocktail shaker with remaining cup of ice, Bloody Mary mix, pickle juice, vodka, Worcestershire, and hot sauce. Squeeze in 1 lime wedge and 1 lemon wedge.
  3. 3 Roughly chop 1 fresh dill sprig and add to the shaker. Place lid on the shaker and shake for 10 seconds to combine. Strain into the prepared jar and garnish with pickle spear and remaining dill, lime, and lemon.

By France Cevallos

Oven-Roasted Corn on the Cob with Blue Cheese
Dinner American

Oven-Roasted Corn on the Cob with Blue Cheese

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Combine butter and dill in a small bowl to form a paste; rub on each ear of corn. Wrap each ear individually in aluminum foil; arrange on a baking sheet.
  3. 3 Bake in the preheated oven for 20 minutes. Transfer baking sheet to a heat-proof surface; carefully open each packet. Sprinkle corn with blue cheese.
  4. 4 Bake corn in the preheated oven until cheese is melted, about 5 minutes.

By Chef Mo

Garlic Dill New Potatoes
Dinner American

Garlic Dill New Potatoes

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
  2. 2 In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

By kelcampbell

Simple Oven-Baked Salmon
Dinner American

Simple Oven-Baked Salmon

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Place salmon fillets onto the prepared baking sheet. Season with salt, pepper, and dill. Drizzle with lemon juice.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Cut each fillet into 2 pieces and serve.

By The Recipe Collector

Foolproof Poached Eggs
Breakfast American

Foolproof Poached Eggs

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill a large saucepan with 2 to 3 inches of water and bring to a simmer. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer.
  2. 2 Crack an egg into a small cup. Place cup near the surface of the hot water and gently drop egg into the water. Repeat with remaining eggs. Turn off heat, cover, and let sit until whites are set, 4 minutes. Lift eggs out of pan with a slotted spoon. Season with salt, pepper, and dill.

By RACH7H

Grandma Oma's Pickled Okra
Pantry American

Grandma Oma's Pickled Okra

4.8

Prep
10 min
Cook
25 min
Total
755 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
  4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then 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.
  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 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. 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 jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Cucumber Bites with Dill Cream and Smoked Salmon
Appetizer American

Cucumber Bites with Dill Cream and Smoked Salmon

4.6

Prep
30 min
Cook
Total
45 min

Instructions

  1. 1 Form a cup in each cucumber slice by using a melon baller to scoop a 1/2-inch-deep depression from one side. Place cucumbers, scooped-sides down, onto paper towels to drain for 15 minutes.
  2. 2 Mix cream cheese, chopped dill, lemon zest, lemon juice, and pepper in a bowl until well combined.
  3. 3 Spoon about 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with a salmon strip and a dill sprig.

By RuthE

Cucumber Salad
Salad American

Cucumber Salad

4.6

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Toss sliced cucumbers and onion together in a large bowl. Set aside.
  3. 3 Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

By JSCHMAND

Texas Smoked Flounder
Dinner American

Texas Smoked Flounder

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat a smoker for high heat, about 350 degrees F (175 degrees C). If you do not have a smoker, prepare a grill for indirect heat. If you have a gas grill, stop here and find another recipe!
  2. 2 Clean and scale a fresh flounder. I leave the head on for dramatic appearance, but most people panic at the sight. Use a sharp knife to make 3 or 4 diagonal slits on the body that are big enough for lemon slices. Slice half of the lemon into thin slices. Rub a light coating of olive oil over fish, then squeeze the other half of lemon over it, and rub in some black pepper. Rub or press 1 tablespoon of dill into slits on the body, and insert lemon slices firmly. Place flounder on a large piece of aluminum foil, and fold the sides up high around fish. There should be enough foil to seal into a packet, although you want it open for now.
  3. 3 Place fish onto the grill or smoker, and throw a couple of handfuls of soaked wood chips onto the coals. Close the lid and smoke thoroughly for about 10 minutes. Once fish has been flavored by smoke, you can seal up the foil and move to direct heat if you like, but I prefer to smoke it until done. When fish is done, flesh should flake easily with a fork.
  4. 4 Remove fish from the grill using the foil as a handle, and garnish with remaining fresh dill.

By JVCALLAWAY

Ukrainian Dill and Garlic Pickles
Side Dish American

Ukrainian Dill and Garlic Pickles

4.0

Prep
30 min
Cook
5 min
Total
6275 min

Instructions

  1. 1 Place cucumbers in a large bowl covered with cold water; soak for 8 hours to overnight.
  2. 2 Inspect a 1 gallon glass or ceramic container for cracks and ring for rust, discard if defective. Immerse in simmering water until pickles ready. Wash new, unused lid and ring in warm soapy water; set aside until ready to store pickles in refrigerator.
  3. 3 Combine 4 quarts water and salt in a large pot; bring to a boil.
  4. 4 Meanwhile, drain cucumbers, trim ends, and cut a slit in sides with a small, sharp knife. Place several dill stalks, ½ garlic cloves, about 10 peppercorns, and 1 to 2 slices chile pepper in bottom of sterilized container; arrange ½ cucumbers on top. Repeat layering with remaining dill, garlic, peppercorns, chile pepper, and cucumbers.
  5. 5 Pour boiling hot brine over cucumbers to cover. Place a small plate on top to keep cucumbers submerged. Store in a cool place until pickles fermented to your liking, 4 to 10 days, depending on how warm it is. Remove plate, cover container, and refrigerate until ready to use.

By Tania D

Tilapia Foil Packets
Dinner American

Tilapia Foil Packets

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lay 4 sheets of aluminum foil on a work surface.
  2. 2 Place 1 tilapia fillet in the center of each piece of foil, and top with 1/2 tablespoon butter. Sprinkle each fillet with dill, garlic powder, pepper, and salt. Fold foil over top and roll up edges to create a sealed packet. Place packets on a baking sheet.
  3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.

By Reg927

Ranch Zucchini Chips
Appetizer American

Ranch Zucchini Chips

3.1

Prep
10 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Slice zucchini into 1/16-inch-thick rounds using a mandoline. Spread onto a clean work surface; season with salt and set aside for 10 minutes. Remove moisture from zucchini slices with a paper towel.
  2. 2 Preheat the oven to 220 degrees F (105 degrees C).
  3. 3 Toss zucchini slices and olive oil together in a large bowl to coat. Add ranch powder and dill; gently toss to coat.
  4. 4 Coat 2 large baking sheets with cooking spray; arrange zucchini slices on the prepared baking sheets in a single layer, making sure none overlap.
  5. 5 Bake in the preheated oven for 40 minutes; flip slices. Continue baking until reaches desired crispiness, 30 minutes. Transfer to a paper towel-lined plate.

By Soup Loving Nicole

Classic Savory Deviled Eggs
Appetizer American

Classic Savory Deviled Eggs

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Scoop egg yolks into a bowl and set egg whites aside.
  3. 3 Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.
  4. 4 Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

By Jeff Sikes

Easy Beet Chips
Appetizer American

Easy Beet Chips

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Thinly slice beets to about 1/16-inch thickness using a mandoline. Place beet slices in a bowl and add salt; toss to combine. Allow beets to sit about 30 minutes. Drain excess liquid.
  2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Pour olive oil over beets and toss to combine. Mix together garlic powder, black pepper, and dill in a small bowl; sprinkle over beets and toss to coat. Place beet slices on baking sheets in a single layer.
  4. 4 Bake in the preheated oven until crispy, 40 to 50 minutes. Sprinkle with additional salt, if desired.

By Kim

Tilapia with Creamy Sauce
Dinner American

Tilapia with Creamy Sauce

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (175 degrees C). Grease a baking tray with cooking spray.
  2. 2 Place tilapia fillets on the prepared tray and coat them lightly with cooking spray. Spoon melted margarine over each fillet, then drizzle with 2 tablespoons lemon juice. Season with 2 tablespoons dill and lemon pepper.
  3. 3 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
  4. 4 Meanwhile, combine remaining 5 tablespoons lemon juice, remaining 2 tablespoons dill, and cream cheese in a small bowl. Heat in the microwave for 1 minute 10 seconds, then stir to blend.
  5. 5 Place fillets onto serving plates and spoon sauce around them in a decorative fashion.

By SUGAKISES

Fermented Kosher-Style Dill Pickles
Snack American

Fermented Kosher-Style Dill Pickles

4.0

Prep
15 min
Cook
5 min
Total
2900 min

Instructions

  1. 1 Pour 1/2 gallon water into a large container or pot. Cover loosely and allow to sit for 24 hours to allow dissolved chlorine to escape.
  2. 2 Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour.
  3. 3 Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool.
  4. 4 Wash cucumbers in cold water and remove any blossoms clinging to them. Quarter large cucumbers lengthwise; cut medium cucumbers in half lengthwise; leave gherkin-sized cucumbers whole.
  5. 5 Peel and gently crush garlic cloves, but don't splinter them into fragments.
  6. 6 Pour cooled salt water into a 1/2-gallon mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with dechlorinated water until cucumbers are just covered to avoid overly diluting brine.
  7. 7 Loosely cover the jar and set it aside at room temperature; set the jar on a dish if it is full to catch any dribbles. Let sit undisturbed until fermentation begins, 12 to 24 hours.
  8. 8 Refrigerate pickles in brine and loosely covered as they approach the pickling stage you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows but does not stop fermentation.

By Doug in Manhattan

Garlic and Dill Salmon
Dinner American

Garlic and Dill Salmon

4.1

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Season salmon fillets with salt and pepper, then place them skin-side down in a baking dish.
  2. 2 Process garlic in a food processor to a rough mince. Add olive oil and dill; pulse a few times to combine. Rub garlic mixture over fish. Cover the dish and refrigerate for 2 hours.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake, uncovered, in the preheated oven until fish flakes easily with a fork, about 15 minutes. Do not overcook.

By Syd

Cedar Plank-Smoked Salmon
Dinner American

Cedar Plank-Smoked Salmon

4.9

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the smoker to 250 degrees F (120 degrees C) according to manufacturer's instructions.
  2. 2 Combine butter, garlic, 3 sprigs dill, and salt in a heat-proof dish. Place in the smoker until butter is melted and infused with flavor, at least 20 minutes. Remove from the smoker.
  3. 3 Lay salmon on the plank of wood. Brush salmon with the flavored butter. Season with salt and pepper. Place in the smoker and close the door.
  4. 4 Cook salmon until easily flaked with a fork, about 40 minutes. Check at 10-minute intervals and baste with butter.
  5. 5 Serve garnished with lemon slices, remaining dill, and remaining flavored butter.

By Bush Cook

Sous Vide Dill Pickles
Pantry American

Sous Vide Dill Pickles

5.0

Prep
10 min
Cook
150 min
Total
1660 min

Instructions

  1. 1 Layer cucumbers, garlic, and dill in a resealable plastic bag. Combine water, vinegar, kosher salt, and alum in a liquid measure; pour into the bag and seal securely.
  2. 2 Immerse the bag in a heat-proof container of water with a sous vide cooker. Set the temperature to 140 degrees F (60 degrees C) and cook for 2 1/2 hours.
  3. 3 Remove the bag and set aside to cool, about 1 hour. Transfer pickles and brine to a jar and refrigerate for 24 hours before serving.

By maskys

Tzatziki Sauce — Yogurt and Cucumber Dip
Appetizer American

Tzatziki Sauce — Yogurt and Cucumber Dip

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a bowl. Place yogurt in cheesecloth-lined colander; cover with plastic wrap. Drain yogurt 8 hours to overnight.
  2. 2 Place grated cucumber in a fine-mesh strainer; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, dill, lemon juice, garlic, salt, and black pepper in a bowl; refrigerate for flavors to meld, at least 2 hours.

By jslingo

Spicy Shrimp and Red Bean Soup
American

Spicy Shrimp and Red Bean Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

By Kim Berley

Dill Tartar Sauce
Dinner American

Dill Tartar Sauce

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Rinse capers in a strainer, pressing them lightly to squeeze out the brine. Mince capers and place into a medium bowl.
  2. 2 Add mayonnaise, dill, dill pickle, lemon juice, salt, and pepper to capers in the bowl; mix until well combined. Let sit for 30 minutes to allow flavors to meld before serving.

By Brian Genest