What dill to use for perfect pickles?

Dill is an essential ingredient in pickles. However, many people ponder over the fitting addition. Should you go for fresh green dill or mature umbels? Or maybe dried dill would be better? We resolve these doubts below.

Dill affects the taste of pickled cucumbers—there's no doubt about that. The best option is dill umbels with green seeds. In this form, they have the most essential oils. Additionally, adding dill umbels has another important feature: it speeds up fermentation due to the presence of natural microorganisms. Dill also makes pickled cucumbers firmer and preserves their properties for longer. The dill umbels should be rinsed under cold water and then dried. Prepared this way, they are ideal for making pickles.

And what about young green dill? Is it also suitable as an addition to pickled cucumbers? Opinions vary here, but remember that green dill is very delicate and spoils quickly. Therefore, it can adversely affect the fermentation process. However, this type of dill is suitable for quick pickles, which are ready in a short time.

Another dilemma is choosing between dried and fresh dill. Here, it's worth following the general rule that dried spices or herbs, including dill, allspice, and bay leaves, release bitterness due to prolonged soaking. Therefore, avoid adding dried dill if you don't want bitter pickles. However, enthusiasts of dried spices should not combine too many dried ingredients in one pickling batch.

Choose fresh dill umbels, horseradish root, and garlic to prepare tasty and firm pickled cucumbers. Significant additions can also include currant, grape, raspberry, and cherry or oak leaves, which contain substances that help maintain cucumber firmness.