Lemon Dill Vinegarsalads, side dishes 1 lori norman rfhh52e 1 lemon; peel (colored portion onl 4 to 5 dill sprigs or heads 1 distilled white vinegar 1 jar; sterilized 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 |
