I love dill, but it goes slimy pretty quickly. I ran across this recipe for preserving fresh dill on a number of Lithuanian websites. I tried it, and today, my three-week preserved dill is just a tiny bit wilted, but perfectly good in my saltibarsciai for lunch. I don't know how long it will keep, but certainly longer than without this treatment. An accurate scale is essential for this recipe, you cannot measure by volume.
My Private Note
- 1The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example.
- 2Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight.
- 3Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point.
- 4In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth.
- 5Do not fill the jar to the top, leave an inch or so between the dill and the lid.
- 6Store in the refrigerator.
- 7Refresh the dill before using by rinsing in tepid water.
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Nutritional Facts for Salt-Preserved Dill
Serving Size: 1 (172 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 61.4
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 11160.8 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 3.0 g
- Sugars 0.0 g
- Protein 4.9 g