Use one full head of fresh dill (it looks a bit like a starburst) per quart jar.
Depends on what you are canning and how much you like dill. If it is pickles usually you use one dill head or 1/2 -1/2 tsp per jar.
One head of dill is usually sufficient if using pint jars. If using quarts you may want to double that amount.
Dried dill isn't as potent as fresh dill. Therefore, you will need about ½ cup of dried dill for every 1 ½ cups of pickles.
1 teaspoon of dried dill = 1 sprig of dill
1/3
1/3
chesse, yogurt, bread, beer, wine, dill pickles, and much more.
When using dill, you will find that both the feathery leaves and the flower heads can be used. Most often the flower heads are allowed to mature and harvested as dill seed. I usually get about a tablespoon of dried dill seed per plant (plants often have more than one seed head). I also dry the leaves, and because they are so fine I don't get much dried dill (1 -3 tablespoons per plant) from each plant.
Yes, pickles are bad for your teeth. The reason why is because of the acid. If you have too much acid you can rot your teeth. When you eat dill pical chips your tongue can get holes from too much acid.
Dill is an herb well known for its use in flavoring pickles. Both the plant leaves "dill weed" and the seeds are used in cooking and as pickling spices. The leaves can be used dried, as you see most often in jars in spice sections of the supermarket, or used fresh, snipped straight from the fresh green plant. When "fresh dill" is an ingredient in a recipe, it is the green plant leaves (and tender stems) that are being called for. Dried dill weed can be substituted for the fresh dill weed but there will be some loss of "fresh" flavor. In general, you can substitue one teaspoon of dried herbs for one Tablespoon of fresh herbs (a 1:3 ratio). Dried herbs do lose their flavor over time, so if your jar of dill was not recently purchased, you may need to add slightly more, test the flavor and let your taste guide you. It is better to start with less dried herbs and gradually add more if needed, than to start out with too much since that can overpower the other flavors of the dish. If a recipe doesn't otherwise specify, whenever "dill" is listed as an ingredient, use the "dill weed" or leaves. Dill seed will be specifically called for if that is the intended ingredient. As a rule of thumb, you can always substitute dried herbs for fresh and fresh for dried using the 1:3 ratio of dried (1 part) to fresh (3 parts).
The same reason why your fingers get wrinkled if you spend too much time with them exposed to water.
Any produce, including fresh herbs, will go bad eventually, even in the refrigerator. If the dill is dried, then it can be stored much longer in a tightly sealed container.
Approximately 3/4 of a teaspoon should equal one dill head.
It depends on what you are cooking but tarragon has a similar flavor (especially in sauces that accompany fish or eggs) OR fennel leaves (as a garnish; looks very similar) Just an interesting FYI, fresh dill is much better than dried, dried has almost no flavor compared to fresh so if you were using dried in the recipe you asked about, you could just skip it and will probably never notice. If you were planning to use fresh, try tarragon, because you would definitely miss the flavor of the fresh.
Technically, there's nothing about a pickle that makes it kosher or not kosher. The name refers to a 'style' or flavor of pickling ... just so much dill and just so much salt. They won't prevent or cure anything. They sure taste good. And if you have no problem with that level of salt, then they won't hurt you. Just like any other dill pickle.