Making Dill Flavored vinegar at home is easy to do with no special equipment for professional results. You can use the bottle that the vinegar is purchased in (so be sure to buy a high quality vinegar with an attractive glass bottle) or decorative glass bottles you collect. If you are planning to apply a label, make sure there is at least one smooth side to affix the label well.
Recycled wine bottles that are darkly colored make great final product bottles, but make sure that you save the cork! The dark color of the glass helps to protect the vinegar from the degredation from the sun.
1 bottle of Good quality vinegar...any will do, but white wine and apple cider vinegars are used most often
3 or 4 sprigs of fresh Dill, washed and patted dry
3 or 4 pepper corns, optional
1. Pour a small amount (approximately 1/2 cup) of the vinegar into a small clean bowl to reserve for later use after the herb sprigs have been added.
2. Place the fresh Dill sprigs in the bottle of vinegar.
3. Top off to fill the bottle with the reserved vinegar and seal tightly.
4. Place the bottle on a sunny window sill for two weeks, gently shaking the bottle every day or so to mix the flavors of the herbs.
5. Soak off the manufacturer label and relabel with a decorative label.
This hot method is a little more involved, but it imparts a stronger taste of the dill into the vinegar. Be careful when handling hot liquids and make sure that the funnel is placed securely on the mouth of the bottle before pouring the cooled herb vinegar slowly into it.
Fresh Dill Sprigs
Chopping knife and chopping board
Large clean wide mouth jar with tight fitting lid
Sheet of plastic wrap
Medium stainless steel or enamel sauce pan
Good quality apple cider or wine vinegar
2 cups of apple cider or wine vinegar
1 cup of chopped Dill
1. Place the chopped leaves in the bowl and gently crush with a wooden spoon.
2. Heat one cup of the vinegar until warm, but do not boil. Place the whole sprigs you plan to use in the end product into the heating vinegar. This will help the sprigs settle to the bottom quicker.
3. Separate the whole heated sprigs from the vinegar and pour hot vinegar over the crushed Dill in the bowl and stir to mix well.
4. Crush the Dill a little more to release the herb oils.
5. Leave to cool.
6. When cooled, add the remaining cup of vinegar, stir to mix well and pour into the decorative bottle through a double layer of cheese cloth into the funnel set firmly on the mouth of the bottle and cap tightly.
7. Add the warmed fresh sprigs of Dill, including a few seed heads (optional) into the bottle for decoration and identification purposes.
8. Label and store in the pantry, cupboard or counter top.
These herbed vinegars are quite attractive and can be stored on the counter top, pantry or kitchen cupboard.