<p>• 3 tablespoons dill seed<br />
• 1 tablespoon dried dill weed (dill leaves)<br />
• 1 teaspoon celery seed, slightly crushed<br />
• Zest of one lemon<br />
• 4 cups white wine vinegar</p>
<p>1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.</p>
<p>2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within 6 months for best flavor.</p>
<p>3. Use in potato salads, vinaigrettes or vegetable and fish recipes.</p>
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<p>
<em>Theresa Loe is always creating new herbal recipes and crafts for her annual calendar,</em> The Herbal Calendar <em>(Tide-Mark Press). It is illustrated by Peggy Turchette, who also illustrated this column.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/herbs-pantry-homemade-flavored-vinegars.aspx”>
<strong>Herbs in the Pantry: Homemade Flavored Vinegars</strong>
</a>.</p>
