I don't have any dill on hand, and I have a lot of basil. I'm curious to know if I can substitute a stalk of basil in for the dill in a pickle recipe.
I went on line and I found a couple of recipes like this for quick refrigerator pickles. The water:vinegar ratio is basically the same as the one I use for my canned pickles. So, would it be safe for me to do this substitution? Is there anything about basil I should be worried about? (In my mind, I'm substituting one green plant thing for another...).
Submitted September 06, 2015 at 11:59PM by GretaX http://ift.tt/1i6baRu Canning
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