Recipe - Lemon Dill Vinegar

Lori Norman rfhh52e
1 Lemon; peel (colored portion
only); thin spiral
4 To 5 dill sprigs or heads
Distilled white vinegar
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

Posted to MMRecipes Digest V4 #091 by novmom@juno.com (Lynn A Montroy) on
Apr 02, 1997