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
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