How to Make Dilled Garlic Vinegar

by Monica Resinger

Use this delicious herbal vinegar in sauces, marinades, salad dressings, on seafood and any other ways you normally use vinegar. It will also make a delightful gift to a cook or homemaker - just attach a ribbon and a recipe.

You’ll need:

~ white or red wine vinegar (don’t use plain white vinegar because it’s too strong)

~ sterilized glass container with a plastic or plastic-covered metal lid (metal can interact with vinegar and make it unpleasant). You can use mayonnaise, jam or other jars that have been previously used, but cleaned. To sterilize, run the jar and lid through the dishwasher or boil them in water to cover for a few minutes.

~ a handful of washed and dried dill weed (either from your garden or from the produce section at your grocery store)

~ 4 smashed and peeled garlic cloves

Put the dill weed and garlic into the sterilized glass jar. Pour vinegar over to cover and to within 1/4 inch of the rim of the jar. Put the lid on and label the jar with the name and date. I also put the date the vinegar will be ready, which is 30 days from the date of making it.

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