This dill pickle recipe for canning was handed down by my grandmother {who gave it to me in the form of a newspaper clipping} and has ruined store-bought pickles for me forever. If you like a ...

Leave for 5–10 minutes to dry. Place a dill head (or fronds) into each sterilised jar. Add a teaspoon of dill and mustard seeds and a garlic clove to each jar. Put the vinegar, 200ml/7fl oz ...

Fresh dill is available from supermarkets and ethnic grocers. Dried dill is a perfectly acceptable substitute to fresh, and is even preferred in some Middle Eastern dishes. Use only the leaves of ...

I’ve been on a hunt for a shelf-stable pickle recipe for a long, long time. Sometimes the pickle was great, but only for a short while, or the processing destroyed the crunch or the brine was ...

To make this soup you’ll need butter or oil, one chopped onion, chopped carrots, thinly sliced celery, chicken or vegetable ...

Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles. Meanwhile ... Garnish with dill, cheese and mustard.

Remove pan from heat and stir in half the dill. Scatter remaining dill and crumbled feta overtop. Finish with a drizzle of olive oil.

Make sauce: In a small bowl, mix grated garlic with dill, parsley, capers, honey and anchovies, if using, and reserved lemon zest. Stir in 4 tablespoons olive oil and season with salt to taste.

After two years of begging from fans, Pringles announced the return of its second most asked-for flavor, Pringles Dill Pickle — as well as a return of their spicy seasoned Hot Ones line-up.