License to Dill (25 page)

GREEN TOMATO RELISH

MAKES ABOUT 5 PINT JARS

5 pounds green tomatoes, chopped

12 ounces red bell peppers (about 2 medium), seeded and chopped

10 ounces onions (about 2 small), chopped

¼ cup kosher salt

2 cups white vinegar

1½ cups sugar

1 cinnamon stick

1 teaspoon whole cloves

1 teaspoon whole allspice

Put tomatoes, peppers, and onions in a food processor in batches and pulse to finely chop.

Pour into a 6- to 8-quart preserving pan and stir in salt, then let mixture stand for at least 8 hours.

Bring to a boil and cook for 5 minutes, then, using a sieve, drain and press out as much liquid as possible from vegetables. Return vegetables to preserving pan.

Mix vinegar, sugar, and spices in a nonreactive pan and bring to a boil, stirring for 5 minutes until sugar is dissolved. Remove spices with a slotted spoon and discard.

Add vinegar mixture to vegetables and bring to a boil, then simmer at lowered heat for 5 minutes, stirring occasionally.

Ladle the hot relish into hot, prepared jars, leaving ½" headspace. Wipe rims with a damp paper towel, then top with prepared lids and rings. Process for 10 minutes in boiling water.

Dill is a member of the carrot family along with celery, coriander, fennel, lovage, and parsley. The oil is stored in canals that run along the leaves' veins, so fresh dill needs to be chopped to release its oils.

Fresh dill should be stored in the refrigerator, either wrapped in a damp paper towel and placed in a plastic bag or with its stems placed in a container of water. It can last up to a week.

Dill can be frozen, whole or chopped, in airtight containers, or the leaves frozen in ice cube trays covered with water or stock to add later to soups or stews. Frozen dill weed will darken but will still have more flavor than dried.

During the Middle Ages, people used dill to defend against witchcraft and enchantments. More recently, though, people have used dill seeds and the parts of the plant as medicine for things like loss of appetite, coughs and colds, and sleep disorders.

Dill goes well with many foods, but the flavor is destroyed with heat, so it should be added at the end of cooking.

SUGGESTED USES

Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.

Use dill when cooking fish, especially salmon and trout, as the flavors complement each other very well.

Use dill weed as a garnish for sandwiches.

Since dill seeds were traditionally used to soothe the stomach after meals, place some seeds in a small dish and place it on the dinner table for all to enjoy.

Add dill to your favorite egg salad recipe.

Mix together chopped potatoes, green beans, and plain yogurt, then season with both dill seeds and chopped dill weed.

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