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Home Cooking

Dill seed vs. fresh dill for refrigerator pickles

watermelonsoo | Aug 13, 201106:47 AM     12

I've tried making refrigerator pickles twice and they both seemed to have this strange sweetness that I'm really not digging. I like really garlicky Kosher dills from Claussen or half sours from the Pickle Guys or Gus' Pickles (in NY). The recipes I used always called for dill seed - but I can't seem to find seeds in any grocery store near me. So I used fresh dill in both times and I think that is what is giving me that strange sweetness. Could I be right? Will dill seed make that much of a difference?

For what it's worth, the second batch came closer to the taste I wanted (minus that weird sweetness): Vinegar, water, salt, lots of garlic cloves, pepper corn, dash of hot pepper flakes, fresh dill

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