Organic Dill seed (Anethum graveolen)
How to make Dill Dash Quick Pickles...
Thinly slice 1 English cucumber and some other crisp vegetables, and pack them into a clean jar with 1 teaspoon of whole Dill seed, some corn kernels, and 1 thinly sliced garlic clove.
In a small saucepan, warm ½ cup of water, ½ cup of white vinegar, 1 teaspoon of salt, and ½ teaspoon of sugar, stirring until dissolved.
Pour the warm brine over the vegetables, let cool, cover, and refrigerate. The pickles are lightly pickled after about 1 hour and become more deeply seasoned overnight.
Keep refrigerated and devour them within one week!
