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I found that the same can be said when a small amount of dill is added to things salads, yogurt dressings, and soups. Dill isn't something you generally use in large quantities, but you usually have to buy it in bulk. If you're like me, and end up having too much of it your fridge, here are 8 delicious recipes to use up the rest of your haul.
Dill seed vs. fresh dill for refrigerator pickles. I've tried making refrigerator pickles twice and they both seemed to have this strange sweetness that I'm really not digging. I like really garlicky Kosher dills from Claussen or half sours from the Pickle Guys or Gus' Pickles (in NY). The recipes I used always called for dill seed - but I can't seem to find seeds in any grocery store near me. So I used fresh dill in both times and I think that is what is giving me that strange sweetness.