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
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.