One tablespoon choppedfresh dill= 1 teaspoondried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma - we hope you love cooking with it as much as we do! Check out our other great recipes this month that feature this great spice!
Crunchy Quick Pickles
Ingredients
¼ cup white wine vinegar
2 tablespoons olive oil
2 teaspoons granulated sugar
1 ¼ teaspoons flaky sea salt, plus more as needed
Freshly ground black pepper
2 pounds cucumbers (about 4 medium)
¼ cup chopped fresh dill
Instructions:
Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine.
Slice the cucumbers into thin 1/8-inch-thick rounds. Place them in the bowl, add the dill, and toss to combine. Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to come together. Taste and season with more salt and pepper as needed before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
