Can I substitute dry dill for fresh when making pickles? What is the conversion? I know fresh is preferable but can't find it.
Dried herbs as you may know are much stringer than fresh herbs in their flavor. I was generally taught that dried herbs are 3 times stronger. I hope this helps
Typically you would do 1 tsp of dry for every tb of fresh. That being said dry dill isn't as potent as other dried herbs so I would maybe do 1.5 tsp to each tb.
Delys1977 is accurate in the assessment that dry dill is not as potent as fresh. Totally agree with the conversion. That being said, you can plan ahead for the dill growing season.
I would also add that if extra quantities are on hand during the season, fill a ziplock and freeze. The texture will differ from fresh, but the flavor is better than dried.
Yes, and frozen dill texture won't matter a bit in pickles. dry dill is very musty tasting.
Thanks everyone for the advice. I always prefer to use fresh herbs but I've been craving pickles and hate all the junk that's in store bought ones. Made some refrigerator pickles using some dried dill and some fresh... Have to patiently wait now to see how they turn out! I will definitely be freezing some of the dill I grow this summer instead of drying it all.
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)