Zesty Lemon-Dill Vinegar

1 Quart white wine vinegar
1 cup fresh dill sprigs
2 fresh dill blossoms
zest of 1 lemon, removed with a peeler or knife
1 T. mustard seeds
1 clove garlic, peeled

In a saucepan, heat the vinegar to the boiling point. Place the remaining ingredients in a quart-size glass bottle or jar. Pour the heated vinegar over the dill mixture, and let steep until cool. Strain the mixture through a coffee filter. Place a fresh sprig of dill in another bottle (or several bottles) and add the strained vinegar. Label and date the bottle or bottles. Use this vinegar on cucumbers, potatoes, vegetable salads, and in dressings.

Yield: 1 Quart


Home  |  Recipes  |  Books  |  Bio

The Vegan Chef
©1999-2002  Beverly Lynn Bennett