There have been lots of dill pickle recipes posted which do meet current processing standards. Try the one Linda Lou has posted. Carol Here is a link that might be useful: Dill Pickles

Green Grandma, I don't have the original version so I can't compare. This latest version has two chapters that deal with fermentation; one called Fermented Pickles and the other is Sauerkraut, Kimchi, and Other Cabbage Pickles. This second one contains both brined and vinegared recipes. If it's any help, here is one of her recipes. Mustardy Dill Pickles Makes about 3 quarts 1 handful grape or sour cherry leaves About 4 pounds 3 to 5 inch pickling cucumbers, blossom ends removed Leafy tops of 4 celery stalks 1 large onion sliced 1/2 cup chopped fresh horseradish 1/4 cup whole yellow mustard seeds 4 to 6 dill heads 6 Tablespoons pickling salt 2 quarts water Lay half the leaves in the bottom of a gallon jar. Layer the cucumbers in the jar with the celery tops, onion, horseradish, mustard seed and dill. Dissolve the salt in water and pour over the cucumbers to cover them. Spread the remaining leaves on top. At this point, of course, you know what to do with the Harsch. She says fermentation bubbling should start within three days and the pickles should be ready in two to three weeks. (check them after two). She then suggests refrigerating them or processing. And by the way, I stand corrected: She says half-sours aren't prematurely taken from the brine. They are cured quickly in a low-salt brine, which hastens the fermentation so the pickles never get very sour and shouldn't be processed. (they're ready in a week) I envy you the sauerkraut. I'll be attempting it for the first time this fall if I can keep the cabbage worms off my plants. I've heard it's hard to make since the kraut must be cut very uniformly to give it the right texture. I sure hope that kraut board I bought at the antique shop works. Finally, if you aren't too busy, could you share your fermented beets recipe with me? I'd really like to try that. Thanks.

Tammy, here are a couple: Hot Dill Potato Salad (From Shirley Miller) 1T butter 1T flour 1/2tsp salt 1/2tsp dry dill weed 1c milk 1/2c mayonnaise 2T minced onion 4c potatoes, cooked, peeled & diced Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F These are the best dill pickles I have ever had, and no canner needed! The recipe is from a friend of mine on the Cooking Forum. Dill Pickles\-Chase (Sharon) INGREDIENTS: 8 pounds 3 to 4 inch long pickling cucumbers 4 cups white vinegar 12 cups water 2/3 cup pickling salt 16 cloves garlic, peeled and halved 8 sprigs fresh dill weed 8 heads fresh dill weed DIRECTIONS: 1.Wash cucumbers, and place in the sink ( I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart ) canning jars and lids in boiling water for at least 10 minutes. 2.In a large pot over medium\-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil. 3.In each jar, place 2 half\-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place. Sharon's notes: Here is more information about Dills than you ever wanted! I have no idea what exactly makes these pickles so good so I am religious about following the steps to the tee! I make these a bushel at a time, each bushel yields about 50 jars. If using less than a bushel you can usually count on between 6\-8 dills(cukes) per 1 quart jar, depending on size. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Salmon Balls in Dill Sauce Oil 2 scallions, minced 1 15\-1/2 oz can salmon, drained and flaked 1 c dried bread crumbs 1 T lemon juice 1 egg 8 oz sour cream Pepper Dill weed 1 c chicken broth Parsley for garnish Heat 1T oil in skillet over medium heat, add scallions and cook until tender. Remove to large bowl, add salmon, bread crumbs, lemon juice, egg, 1/4c sour cream, 1/4tsp pepper and 1/4tsp dill weed. Mix well, shape into 2 inch balls. Heat 2T oil in same skillet, over medium heat. Brown salmon balls, transfer to plate. Pour oil from skillet, add chicken broth, bring to boil, lower heat, stir in remaining sour cream, remaining dill weed and pepper. Return salmon balls to sauce and heat through. Serve hot. Makes 5 main dish servings or make balls one inch diameter for a wonderful appetizer! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These are from the same person as the pickles. They are a little "putzy" bit sooooo good! Spanikopita 16 oz Phyllo Dough,thawed in the fridge for 24 hours 10 oz Frozen Spinach,thawed and drained of all liquid 3/4 lb Feta Cheese, 375 Grams 1/2 lb Cottage Cheese,pressed and drained about 1 cup 1/4 lb Cream Cheese,softened 3 Eggs 1/4 cup Fresh Dill,Chopped Fine Salt Pepper Nutmeg 3/4 cup Butter,melted In large bowl combine all ingredients except phylo and butter. Working with one sheet of phylo at a time, brush with melted butter and cut in 5 strips lengthwise. Place 1 spoonful of mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up in a triangle shape. Fold like you fold a flag, to the left, up , to the right ,up etc. Brush tops with more melted butter. Place on a baking sheet and bake at 350 for 20 minutes or until golden. Serve warm NOTE: To freeze, place the uncooked spanikopita on a cookie sheet and place in the freezer. Once frozen place in bags or containers. When ready to serve place frozen spanikopita on a cookie sheet and bake. These are very easy to make, don't be fussed about the phylo just keep a tea towel over it while you are working. I promise you these will be a huge hit, with a bit of "Wow" factor. (Sharon Howard) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Greek Country Salad 2 c torn romaine leaves 1/2 medium red onion, thinly sliced 1 medium tomato cut in wedges 1/2 medium cucumber, thinly sliced 1/2 medium green pepper, seeded and thinly sliced 12 pitted black olives, sliced 1 T extra virgin olive oil 2 tsp capers, drained & rinsed 1 tsp white wine vinegar 1 tsp fresh lemon juice 1/2 tsp chopped fresh dill 2 oz feta cheese, crumbled In medium salad bowl, combine lettuce, onion, tomato, cucumber, green pepper and olives. Refrigerate until well chilled. In small bowl, combine oil, capers, vinegar, lemon juice and dill, mixing well. Toss with salad ingredients and top with feta cheese. Serve immediately. That ought to use up some of that dill! LOL Linda

I like to put basil in chicken soup. If I don't have noodles I scramble eggs and add a little salt and mix in flour until thick but still pourable. Pour into the boiling chicken broth while stirring. Make it as thick as you want it and it does get thicker as it boils or sets. We have always added cinnamon to our chicken soup after we dish it up. My friends family always added nutmeg but I don't like nutmeg.