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
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 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.
Farmer’s Market Week Recipes
Starters and Drinks Recipes
- Baked Feta Pasta with Spinach by SueBee Homemaker
- Cheese Stuffed Banana Peppers by Savory Moments
- Dill Vinegar by Palatable Pastime
- Herb Cream Cheese Dip by Take Two Tapas
- Zucchini Walnut Bread by West Via Midwest
- Watermelon Slush by The Fresh Cooky
- Whipped Feta with Honey by Books n’ Cooks
- Zucchini Pico de Gallo Salsa by Jolene’s Recipe Journal
Side Dishes Recipes
- Air-Fried Zucchini by Our Good Life
- Air Fryer Parmesan Squash Fries by Cookaholic Wife
- Brussels and Bowties by A Day in the Life on the Farm
- Classic 3-Bean Salad by Cheese Curd In Paradise
- Green Beans with Shallots by Family Around the Table
- Heirloom Tomato Salad with Burrata by House of Nash Eats
- Mexican Street Corn by Blogghetti
- Watermelon and Feta Salad by Life Love and Good Food
Main Dish Recipes
- Asparagus and Coconut Stir-Fry by Magical Ingredients
- Fresh Chicken and Veggie Pizza by The Freshman Cook
- Gluten Free Eggplant Parmesan by Frugal & Fit
- Grilled Chicken Tacos with Strawberry Salsa by A Kitchen Hoor’s Adventures
Dessert Recipes
- Blueberry Pie by Lemon Blossoms
- Chai Snickerdoodle Peach Cobbler by The Spiffy Cookie
- Peach Bruschetta by The Redhead Baker
- Fresh Peach Shortcakes by Hezzi-D’s Books and Cooks
- Peach Ice Cream by Devour Dinner
- Peach Kuchen by Hostess At Heart
- Peaches and Cream Cake Roll by Kate’s Recipe Box
- Yogurt Panna Cotta with Fresh Raspberry Sauce by Karen’s Kitchen Stories
Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.
Dill Vinegar
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Dill Vinegar
Dill Vinegar
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
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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.
Such a brilliant make ahead step!
Directions say to store the prepared mixture in a dark place for ‘up to’ one month, which I read as one month is the maximum before straining. I was wondering if there is a minimum infusion time? Hope that makes sense. I mean when is the least amount of time for the mixture to be fully infused? Thanks in advance for your help. I’m growing cucumbers for the first time this year and my one vine has been quite a prolific producer!
Minimum time will be the amount of time it tastes very dill. You can store longer with the dill until it obviously looks like it needs to be removed. Most of the point is to grab that dill flavor and preserve it as my cukes and dill have different schedules. I hate not finding dill later. But the longer it infuses the stronger the flavor.