Hot Water Bath. As a result, more people are resorting to making their own pickles. I used just shy of 1 cup of vinegar for this recipe. Dill flowers are best harvested just as they finish flowering and when the tear-shaped green seeds are beginning to set. Recipes for dill pickles generally call for at least one bunch of fresh dill, which gives the pickles their distinct flavor. Help, My Dill Plant is Flowering! If you like pickles to be REALLY vinegary, use the whole cup. To can your homemade dill pickles, place the jars down into your hot water bath for 10 minutes at a rolling boil. While the flavor of fresh dill is more pronounced and often preferred, it's possible to substitute dried dill for fresh. I tried to divide that by three, panicked and eyeballed it. So you say, “My dill plant is flowering.” This may be a good thing or a bad thing depending upon which part of the plant you use most often. It worked out just fine. Could I be right? Three days later, my kitchen started to smell like dill and the surface of the brine showed these bubbles, a sure sign that fermentation was happening. Flowering in dill plants can be prevented if you wish to preserve the dainty foliage for seasoning. The recipe I was using as a guide calls for 2¾ cups of vinegar for 3 quarts of pickles. The grape helps keep the pickles crisp once canned. The process is time consuming but reasonably simple and inexpensive. In the supermarket, kosher dill pickles have become all the rage; these days it's almost impossible to find good sour dill pickles anywhere but in specialty shops, and then you have to pay far too much for them. I like really garlicky Kosher dills from Claussen or half sours from the Pickle Guys or Gus' Pickles (in NY). Hot weather will enhance bud formation and cause the plant to bolt, or flower. You can see more about air-sealing your pickles here. It's a wonder I can balance a checkbook (just kidding, I can't). 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