I am on a mission to use up some of my dill before it all goes to seed.
I will let it go to seed - now I have more space in the veggie patch I can allow things to self propagate - saves time in saving seeds and replanting them yourself right?
But dill is such a wonderful herb that it would seem a waste to not take advantage of the mini glut.
My dill grows in a corner of my central bed. It's a bed that holds lots of herbs and in which 'Pothead' my Scare Cockatoo stands or rather slopes. She may look pretty pathetic for a Scare Cockatoo but she works!
So the other day I made a pretty nice smoked salmon and dill pasta but today I made Liz's Bread and Butter Dill Cucumbers.
I pretty much followed her recipe, except that I used pickling spices instead of just mustard seeds and I made the recipe at double quantity because I had enough cucumbers. The cucumbers were bought ones unfortunately, but soon I will have my own!
Here is the result - one of the 4 jars made.
The best part? It makes the kitchen smell heavenly. You know one of those smells that makes your mouth water?
The worst part? Well I only needed 4 teaspoons of chopped dill so it didn't put a dint in the dill at all!
Thanks Liz. I might not be able to wait very long before sampling them...