RECIPE: Dill Deviled Eggs

Anyone inviting me to a picnic or holiday party already knows what I'll be bringing! I've been making these eggs for several years now,  they're always gone by the end of the evening.

INGREDIENTS:

1 Dozen Boiled Eggs, peeled

1/4 c. Mayonnaise

1 Tbsp. Yellow Mustard

1 Tbsp. Dill Relish

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Parsley

1/4 tsp. Basil

Salt and Pepper to taste

Paprika

PREPARATION:

Slice eggs lengthwise, reserving yolks aside in a mixing bowl. Mash yolks with a fork and add remaining ingredients, except Paprika. Mix well, until filling is fairly smooth and creamy (if the filling is a little dry, you may add more mayo). Fill the yolk depression in each egg white with filling. Sprinkle lightly with Paprika and serve.

*If you make them more than a few hours beforehand, be sure to cover them well with wax paper or foil. The fillings will dry out and become "crusty".

RECIPE: Pickled Eggs

When you've got 15 laying hens, there are times there is an over-abundance of eggs. This recipe was a hit with the husband. They can be stored in a cool, dark place for up to 6 months.

INGREDIENTS:

12 Eggs, boiled/peeled

4 c. Vinegar

1 Small Onion, chopped

2 Cloves Garlic, whole

1/3 c. Sugar

1 Tbsp. Pickling Spices

1/2 tsp. Black Peppercorns

1 tsp. Dill Weed

Fill a sterile quart jar with eggs. Combine all other ingredients in a saucepan and boil for 5 minutes. Pour boiling brine over eggs, secure with a new canning lid, and process in a hot bath canner for 15 minutes. Makes 1 doz eggs.

How to Harvest Dill and Cilantro Seed

Dill and Cilantro are both annual herbs that are easy to grow, harvest, and can be used in a number of dishes. Dill is probably most known for pickling, Cilantro for salsas.







I made this video last year, before we had this blog. Since it's that time of the year, I thought I'd re-share.



One change I have made in harvesting is choosing to gently roll the dried heads between 2 sheets of paper to dislodge the seeds from the stems, rather than using the back-and-forth cups method for the seed I'm saving just for re-planting.

RECIPE: Dad's Dilly Beans

A favorite among Carrie's family,  these zesty beans make a delicious addition to a late summer's relish tray.

Dilly Beans- Made with Contender Bush and Yellow Wax.

INGREDIENTS:

Appx. 1/2 Bushel Stringless Beans (Contender Bush or Yellow Wax work nicely)

5 Cups Water

5 Cups White Vinegar

1/2 Cup Pickling Salt

12 Cloves Garlic, Whole

6 Heads Fresh Dill OR 6 tsp. Dill Weed

6 Cayenne Peppers, Whole OR 6 tsp. Crushed Red Pepper

3 tsp. Black Peppercorn

Prepare 6 sterile quart canning jars with rings and fresh lids. (Can be easily done in dishwasher). Into each jar place 2 cloves garlic, 1 head fresh dill, 1 cayenne pepper and 1/2 tsp. black peppercorn. Pack each jar to capacity with beans (it is easier if you use large mouth jars and lay the jars on their side as you pack them!). 

Begin heating water to appx 140 degrees in a hot bath canner. Water should be deep enough to cover jars by 1" (appx. 1/2 full if using a 23 quart pressure canner).

In a non-reactive pan, combine water, vinegar and salt. Bring brine to a boil. Pour boiling brine into each jar, leaving a 1/4" head space. Wipe jar rim and place fresh lid on jar. Screw on rings to touch (not too tightly!). Lower jars into hot canner using canning tongs (available anywhere canning goods are sold). Be sure jars are covered by about 1" of water. If not, add more water to canner and re-heat to boiling.

Place lid on canner  and heat to full rolling boil (see directions for your individual canner before placing the lid. Some will call for removing various parts from the lid for use as a hot bath canner). Once it begins to boil fully, set a timer for 10 minutes. Continue boiling vigorously. After 10 minutes, lift the lid carefully away from you (to avoid steam burns), and let the jars sit for appx. 5 minutes. Use canning tongs to remove jars from hot canner and place on a towel where they won't be disturbed for roughly 24 hours. You should hear "pinging" noises occasionally as the cooling jars seal.

Store at least 2 weeks before serving, preferably a month. Makes appx. 6 quarts.