Peppercorn, Mustard and Dill Vinegar

Name: Peppercorn, Mustard and Dill Vinegar
Yield: Makes about 3 1/2 cups
Ingredients: 3 cups white wine vinegar; 3 tablespoons yellow mustard seeds; 1 tablespoon whole allspice; 1 tablespoon white peppercorns; 1 teaspoon dill seeds; 3 bay leaves; 2 lemon slices, halved; 1 medium bunch fresh dill sprigs

August 20, 2004

Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

3 cups white wine vinegar

3 tablespoons yellow mustard seeds

1 tablespoon whole allspice

1 tablespoon white peppercorns

1 teaspoon dill seeds

3 bay leaves

2 lemon slices, halved

1 medium bunch fresh dill sprigs

Preparation

Place first 5 ingredients in 1-quart jar. Add bay leaves, lemon slices and dill sprigs. Place lid on jar; seal. Store in cool dry place at least 1 and up to 6 weeks.