Charlene's Recipe

Double Dill Vinegar

Category: Dips, Sauces and Toppings

about 2 pints

1 large bunch of fresh dill
4 cup white wine or cider vinegar
3 Tbsp. dried dill seed
2 cloves garlic, peeled and cut into 1/2
1 long red or green chili pepper, with 2 or 3 slits cut in sides

Wash and dry fresh dill. Cut enough sprigs to fill a 1 1/2 quart glass jar or measuring cup. Pack the dill down with a wooden spoon to crush stems and release flavor. Pour vinegar over dill, cover with non reactive lid and let stand 2 days in a cool place. Stir the mixture, pressing the dill down into the vinegar. Cover and let stand 2 weeks. Stain vinegar and discard dill.
Fill jar with additional washed and dried fresh dill, crushing it with a wooden spoon. Add the dill seed, garlic and chili pepper. Cover and let stand 2 days. Stir mixture as before and let stand 2 more weeks.
Strain through 3-4 layers of cheesecloth and pour vinegar into sterilized bottles. Seal bottles and store in a cool, dark place.