I use 1 rounded teaspoon seed for pints and 2 for quarts. If you have dried dill weed, add little also.

National Center for Home Food Preservation:
I don't have the type of dill my recipe calls for. How can I substitute what I have?
For each quart try 3 heads of fresh dill or 1 to 2 tablespoons dill seed (dill weed = 2T).

For more flavor, if you have no dill weed, you may also find it in your supermarket. Here, I just harvested a TON of dill and a lot was almost fully formed seeds that were swelled and green. Uusally thats the best condition for adding fresh seed heads. Mine is mammouth dill and the heads are about 8 inches or larger in diameter. This year, no pickles, so I removed all the dill weed (leaves) and am currently drying it in my dehydrator. I estimate that I should have well over two quart canning jars full of dill weed. I may save a few of the formed heads, however, so I can make a couple of jars of the Claussen half sours that I like.

You can also substitute fennel for a very similar flavour. Or coriander seeds, mustard seeds.

Thanks so much for all the help! It was one of those I thought I had enough... and then didn't.

I started an herb garden last year and added more herbs this year, including dill. The drought we are in has taken a toll on the herbs and flowers. Perhaps next year will be better.

Thanks to everyone!
AngeliaC

Soaker hoses help a lot too. Set them down after planting. The worst that can happen is you will not need them, but would easily get things watered efficiently if you needed to.

I prefer dry dill weed over dill seed for my pickles if I don't have the fresh herb. However, I love growing it in pots indoors so I don't often run out of the fresh herb.

When I don't have enough fresh dill, I use 1 teaspoon of dry dill weed for 1 tablespoon of fresh dill.

If the recipe calls for 1 dill umble and you don't have fresh or dry dill weed, I use 1 teaspoon of dill seed for 1 fresh dill umbel (dill head). https://substitutionpicks.com/substitute-for-dill/