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Making Dilled Garlic Vinegar
by Monica Resinger - Plantldy98@aol.com
Description: How to make dilled garlic vinegar.
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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.
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.
Monica Resinger is editor/founder of
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