194 dill weed recipes

Garden dill pickles with garlic, mustard seed, and a salty vinegar brine. Easy water-bath canning recipe that turns a glut of summer cucumbers into pantry pickles.

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Pickled green tomatoes with fresh dill, garlic, celery, and green pepper in a hot vinegar brine. A tangy, crunchy refrigerator pickle ready in 4 weeks using end-of-season tomatoes.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Crisp cucumbers and juicy tomatoes coat tender penne in a tangy dill-lemon dressing that gets better as it sits in the fridge.

Cheese dill bread using frozen bread dough, kneaded with cheddar and fresh dill, then baked with a melted cheese topping. A shortcut loaf with from-scratch flavor.

Golden couscous cooked in carrot juice and vegetable broth, finished with fresh dill and lemon juice. A vibrant, naturally colored side dish ready in 10 minutes.

Sauteed crawfish tails with honey in a fresh tomato-dill sauce, served over rice or pasta. A Southern-meets-Mediterranean crawfish dish with a sweet-savory twist.

Hearty garbanzo bean soup with carrots, celery, onion, and lemon juice, finished with a swirl of sour cream and fresh dill. A creamy Mediterranean-leaning bowl.

Reduced-sodium sliced dill pickles canned in a vinegar-sugar brine with celery seed, mustard seed, onion, and fresh dill heads. A USDA-tested low-salt canning recipe.

Crunchy raw vegetable salad with slivered carrots, shredded red cabbage, zucchini, and scallions tossed in a light dill vinaigrette. Ready in 10 minutes, no cooking needed.

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.

No-cook avocado soup blended with chicken broth, yogurt, lemon juice, and a touch of nutmeg. Creamy, chilled, and ready in minutes with zero cooking required.

Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.

Creamy German-style cucumber and potato soup with dill, white pepper, and grated onion. A comforting hot soup that turns humble ingredients into something silky and elegant.