Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.
Other uses for dill include treatment of fever and colds, cough, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, menstrual cramps, and sleep disorders.
Dill seed is sometimes applied to the mouth and throat for pain and swelling (inflammation).
If pregnant do not use dill as medicine. AND Lithium interacts with dill -- Webmd
Makes 1 quart (use glass mason jar)
Cucumbers, Salt, Grape or Nasturtium leaves (if you have them – they help the pickles stay crisp), organic or natural yogurt whey (this helps jump start the fermenting process but is not necessary).
Cut into spears to fit to length 1.5 inches below rim, cut some 2 inches long to fit cross wise at the top to hold the spears down.
Place some dill and garlic along with a few nasturtium leaves in bottom. Fill jar with spears, then add cross pieces. Add 1 teaspoon of whey.
Make brine of 3 cups of water to 2 tablespoons of sea or kosher salt (don't use iodized salt). Dissolve thoroughly. Add brine to cover, place weight jar in and cover loosely with plastic wrap (to keep dust and bugs out). DO NOT seal the jar – the gas needs to escape.
Move to quiet spot on counter or stove, label jar and check daily - gently pushing periodically to release gas. When gas has stopped forming, remove weight, cap and refrigerate and enjoy 1-3 weeks depending on temperatures.
-- Catherine, The Herb Lady If you enjoyed this post, subscribe in the upper side bar link, to get all my posts! Disclaimer: Clicking on links on this blog may earn me a small commission if you purchase something. Your price does not change.