Making Dilled Garlic Vinegar by Monica Resinger
Using the plants that I grow is a rewarding and
satisfying experience that I enjoy. One project that I have started doing
with my herbs is herbal vinegar. Last week I made dilled garlic vinegar
and I'd like to share how I did it.
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After researching the topic of flavoring vinegars, I found out you
get a better product by using better vinegar. So, instead of using white
vinegar as I did in all my past attempts, I went out and bought white wine
vinegar. By the way, my past attempts weren't failures; it's just that the
white vinegar was so strong that I could barely taste the herb flavoring.
Next, I needed to find a suitable container; one that is glass with a
plastic or plastic covered metal lid. Metal can interact with vinegar and
make it unpleasant, so you don't want the vinegar to touch metal. I found
one; an old store bought jam jar. It needed to be sterilized so I ran it
through the dishwasher. If you don't have a dishwasher, you can sterilize
the jar and lid by boiling them in water to cover for a few minutes.
Now came the fun part; putting it all together. I went to the herb garden
and harvested a handful of dill weed (this was for about 12 oz. of
vinegar), brought it in, and washed & dried it. Then I set it into the
sterilized container along with four smashed and peeled garlic cloves. I
poured vinegar over the herbs and to within 1/4 inch of the rim of the
jar, put the lid on and labeled the jar with the name and date. I also put
the date the vinegar will be ready, which is 30 days from the date of
making it.
When my vinegar is ready, I'll use it in sauces, marinades, salad
dressings, on seafood and many other ways. It will also make a delightful
gift to a cook or homemaker. If I do give it as a gift, I'll be sure to
tie on a couple of recipes with a pretty ribbon.
Author Bio: Monica Resinger is editor/founder of
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