Salting Dill Herb
Ingredients
Directions
Fill a barrel with dill and press down gently.
Distribute 60 pounds of coarse sea salt evenly through the dill as you add it to the barrel.
Seal the barrel and fill it with fresh water through the bunghole.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Draws moisture out of the dill and inhibits spoilage microbes, preserving it.
- Dill
- Provides the herbal aroma and flavor that the salted brine carries through the barrel.
The step that matters
Distribute the salt evenly through the dill. Salt draws water out of plant tissue and slows spoilage microbes only where it reaches. Unsalted pockets can let the dill spoil, so spreading the salt as the dill goes in matters.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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