William Woys Weaver

Dill Vinegar

Dill-Essich

Preparation info

  • 2½ cups

    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

In this recipe it is important to make the dill flavor as strong as possible, and so a large bunch of fresh dill is required. Discard the stems and use only the leafy fronds.

Ingredients

  • 1 large bunch fresh dill
  • 2½ cups (625 ml) white wine vinegar

Method

Pack as many sprigs of fresh dill as will fit into a sterilized 750-ml wine bottle, then fill the bottle with vinegar. Cork and infuse out of direct sunlight for 2 weeks. Use as needed.