8 sprigs fresh dill
4 cups (1 quart) white vinegar
Wash dill and dip in solution of 1
teaspoon household bleach in 6 cups water. Rinse
thoroughly under cool running water. Place dill in
sterilized quart jar. Heat vinegar to just below
boiling point (190 F); pour over dill. Cap tightly
and allow to stand in cool, dark place for three to
four weeks. Strain vinegar, discarding dill. Pour
vinegar into clean sterilized bottles with tight
fitting covers. Add a fresh sprig of cleaned and
sanitized dill, if desired. Store in the
refrigerator. Makes 1 quart.
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