Spicy Dill Vinegar Recipe

Use fresh dill from your backyard garden and mustard seeds to give a fragrant kick to fish or boiled potatoes.

| May 2019


Try this vinegar with fish or boiled potatoes.


6 sprigs fresh dill
2 fresh dill heads or 1/2 teaspoon dill seeds
1 tablespoon yellow mustard seeds
1 clove garlic, peeled
1 quart white wine vinegar


1. Combine all the ingredients except the vinegar in a large widemouthed jar.
2. Heat the vinegar to 110 degrees Fahrenheit.
3. Pour the vinegar into the jar and let the herbs steep until cool. Tightly cover the jar and store in a cool, dark place. Check the flavor after 1 week.
4. Decant the vinegar from the widemouthed jar through a coffee filter into a narrow-necked bottle.
5. Cork or cap, label, and store in a cool, dark place.

Yield: 2 pints

preserving-the-harvestWith The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions — including this Spicy Dill Vinegar recipe — informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including canning, drying, freezing, pickling, preserving, cold storage, and gift giving. Order from the MOTHER EARTH NEWS Store or by calling 800-234-3368.

Excerpted from The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables by © Carol W. Costenbader. Used with permission from Storey Publishing.



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