Dill Vinegar

Dill Vinegar is a simple homemade herb infused vinegar to pre-season vinegar for use in pickling and other recipes with dill pickle flavoring.
Dill Vinegar

Dill Vinegar

by Sue Lau | Palatable Pastime

Dill Vinegar is my recipe  of the day for the  blogging  event Farmer’s  Market Week.  A  ton  of  food bloggers will  be doing  joint postings all  week long so be sure to stay tuned.

Dill  vinegar might seem like something you  wouldn’t need a lot  of. Unless  you  think  of the ways it  can be  used.

Dill Vinegar

Dill Vinegar  for Pickling

I like making  refrigerator pickles instead of making  a water-bath canned  batch. Fridge  pickles are a lot  crunchier.

Thing  is,  in the summer when the  dill bunches  show  up at the markets,  you  need to be  ready  for those and do your pickles right away.  Or do  you?

You  are going  to want the flavor of the dill heads in the pickling  brine. I mean, that’s the flavor right there. But if you wait  until later in the  season, you  might not see bunches of dill  available.

Solutions for a Short Dill Season

The best solution  for this  is to  go  ahead and prepare your vinegar with a dill  infusion. Since that  will be  shelf stable. Then  you can use part of that mixed with plain  pickling vinegar to add that dill  flavor  to your fridge pickles.

Dill  Pickle Drink

Another thing you can do  (although I  don’t  have pictures of it  here) is to  make up  a  pitcher of cucumber  infused water. Slice up  cukes and let those  sit  in the  water until  it  gets tasty flavor.

Then make  up a glass of cucumber water and spike it with dill vinegar for a  dill  pickle drink. Without the  sodium. If you like  a fresh drink  like that,  it  would be  for you.  And we all know  that getting  vinegar in the diet is healthy.

Dill vinegar can  also be  used in other recipes,  such as cucumber and  onion salad, or   some salad dressings from scratch. Definitely  something you  want to have  in your  pantry.

So grab all  the  bunches  of dill  that you  can, and get it  ready to use right away.  Before the season  is gone.

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Dill Vinegar

Dill Vinegar

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Dill Vinegar

Dill Vinegar

Sue Lau
Prep Time 15 mins
Cook Time 10 mins
Infusing time 28 d
Course Condiments, Pantry Staples
Cuisine American
Servings 3 quarts

Ingredients
  

  • 1 large bunch fresh canning dill
  • 3 quart jars
  • 3 tablespoons chopped garlic
  • 3 tablespoons mustard seed
  • 3 quarts white vinegar (brought to a boil)

Instructions
 

  • Pack sterile jars with dill heads, dill weed, garlic and mustard seed.
  • Top up with hot vinegar.
  • Place lids on jars and allow to cool; keep in a cool dark place for up to a month, then strain contents and store vinegar in sterile bottles or jars in a cool dark place.

Notes

From the kitchen of palatablepastime.com
Keyword Herb Vinegar

Dill Vinegar

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3 responses

  1. Thanks so much for this recipe tip! I love refrigerator pickles, but never thought of preserving the dill that way before.

    • You’ll love it. It lets us do our pickles on the day we want, and doesn’t chain us down the day the bunches of dill show up.

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