Lemon dill vinegar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Lori Norman rfhh52e | ||
| 1 | Lemon; peel (colored portion only); thin spiral | |
| 4 | To 5 dill sprigs or heads | |
| Distilled white vinegar | ||
| Jar; sterilized | ||
Directions
Remove peel (colored portion only) from 1 lemon in a thin spiral, and place in a sterilized jar with 4 to 5 dill sprigs or heads. Heat distilled white vinegar to just below the boiling point. Fill the jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks.
Strain vinegar, discarding peel and dill. Pour vinegar into a clean sterilized jar, adding a new sprig or head of fresh dill if desired.
Seal tightly. Use in marinades for fish or dressings for seafood or tossed salads. Source: *P 4/25/93 MM Format Norma Wrenn npxr56b
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