Lemon Dill Vinegar Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Lori Norman rfhh52e,
1: Lemon, peel (colored portion only); thin spiral
4: To 5 dill sprigs or heads,
Distilled white vinegar,
Jar, sterilized
Directions:
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
Source from luhu.jp
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
Source from luhu.jp