179 fresh dill recipes

Herman's famous kosher dill pickles: crunchy refrigerator dills brined with garlic, fresh dill, pickling spice, kosher salt, and vinegar. Ready in just 2 days, no canning equipment needed.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Cucumber dill sauce blends grated cucumber with plain yogurt, fresh dill, and grated onion for a cool, tangy condiment. Salt-drained cucumber keeps the texture thick, never watery.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

Green tomato dill pickles canned in a vinegar brine with garlic, whole cloves, and fresh dill. A tangy, crunchy way to preserve the end-of-season garden harvest in quart jars.

Make your own tasty dill mustard with this simple recipe that's easy to follow and understand.

Old-school garlic dill pickles made with a simple vinegar brine, fresh dill, and whole garlic cloves. This canning recipe fills about 8 quarts of crunchy, tangy pickles.

Low-calorie broccoli omelet with cottage cheese and fresh herbs, started on the stovetop and finished in the oven. A high-protein breakfast that stays light.

Classic dill pickles brine fresh cucumbers in a sweet-salty vinegar solution with whole bunches of fresh dill. A traditional small-batch refrigerator pickle ready in 2-3 days.

Buttermilk ranch dressing whisks together tangy buttermilk, light mayo, white wine vinegar, garlic, and fresh herbs for a homemade ranch that beats anything bottled. Five minutes, no special equipment.

Favorite dill pickles: garden cucumbers packed with fresh dill and garlic in jars and covered with a hot vinegar brine. The classic homemade dill pickle, ready in 3 to 4 weeks.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

Refrigerator dill pickles with garlic, fresh dill, and apple cider vinegar brine. No canning required. Crisp, sour, ready in 4 to 7 days.

Dilled cucumber salad with shredded cucumber, green onions, and fresh dill in thickened yogurt. A cool, creamy low-fat side dish similar to tzatziki.

Sweet corn relish simmered with tomatoes, green pepper, jalapeno, brown sugar, and dill vinegar. A bright, tangy condiment for grilled meats and burgers.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.