240 dilli recipes

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Quick-pickled baby carrots in a honey, white wine vinegar, and whole mustard seed dressing with fresh dill. A make-ahead side dish or relish that keeps for up to 3 days.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Pickled dilled beans canned with fresh dill, garlic, and a kick of red pepper flakes. Crunchy whole green beans in a tart vinegar brine, the Bloody Mary garnish you'll never run out of.

Slow cooker pork chops in a tangy mustard-vinegar sauce with fruit cocktail, dill, and a cornstarch-thickened fruit glaze. A sweet-savory crockpot dinner that cooks hands-off for 4 to 6 hours.

Old-fashioned brined dill pickles fermented in a crock with pickling spices, vinegar, and fresh dill. Crunchy, tangy homemade pickles worth the three-week wait.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Retro party dip blending cream cheese, deviled ham, dry red wine, and dill pickles with a mustard-Worcestershire kick. Ready in 20 minutes, serve as a dip or chilled spread.

Sweet dill pickles made by transforming store-bought dills with sugar, vinegar, garlic, onion, celery seed, and mustard seed. No canning needed, ready in 5 days.

Canned garlic dill pickles with red chili peppers, dill heads, and a balanced sweet-salt brine. Two quarts from one batch, water-bath processed for shelf-stable storage of 2 months or more.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Russian pickled whitefish briefly baked in a white wine, vinegar, and dill brine with coriander and mustard. Served cold as a tangy, elegant chilled fish dish.

Roman pickles brine fresh lettuce leaves with vinegar, dill, fennel, and salt for an ancient pickling method straight from Columella's first-century cookbook. Crisp, briny, and unexpectedly fresh.

Easy fish bisque built on canned cream of cheddar and tomato bisque soups, then simmered with milk, dry sherry, dill and flaky whitefish. A creamy seafood soup ready in under 10 minutes.

Pineapple shrimp in a sweet-sour glaze of pineapple syrup, Chinese pickles, and chopped dill pickles, thickened with cornstarch and spooned over rice. A quick 15-minute retro weeknight dinner.