Yield: 1 servings
|3 drops||Dill oil; up to 4|
|⅛ teaspoon||Ascorbic acid; (Everfresh)|
|⅛ teaspoon||Citric acid|
Uses oil of dill weed, essential oil, available from drug store. Take one 16oz Mason Jar, with a screw lid, sterilize it, and fill to one third, with a mixture of white vinegar, and white wine vinegar. Add two tablespoons of water. To this, add the above ingredients.
Choose an onion that will fit the jar, and slice the onion into the jar, ensuring that the onion slices are covered by the liquid. If adding garlic, or peppers, do it now, interspersing with the onion slices. DO NOT use a thick walled pepper. Let this sit in the fridge, with the lid on for at least 24 hours before using, and it will keep in the fridge about two weeks, if it lasts that long! Cheers, Doug in BC CAUTION: THIS IS UNCOOKED...DO NOT KEEP FOREVER! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Feb 03, 1999, converted by MM_Buster v2.0l.