Best Dill Vinegar Recipes

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL

Steps:

• Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil.
• Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. Remove from heat.
• Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill; toss. Season to taste with salt and pepper. Transfer potato salad to serving platter. Serve warm.

VINEGAR DILL COLESLAW

Steps:

• In a large size mixing bowl, add shredded cabbage or slaw, onions and sugar. Mix well to incorporate and set aside.
• In a medium size sauce pan, on medium-high heat, combine the oil, vinegar, dry mustard, dill weed, celery seeds and salt.
• Bring mixture to a boil over medium-high heat for 1 to 2 minutes, and then pour hot liquid over coleslaw mixture.
• Using a wooden spoon, fold slaw mixture until evenly coated with vinegar mixture.
• Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
• Makes about 8 to 12 servings.

NO-VINEGAR DILL PICKLES

Steps:

• Put the quart jar (s) in a large pot, cover and bring to a boil.
• Boil them for 10 minutes.
• Remove and empty them.
• Put the salt, spices and garlic in the bottom of a sterilized quart jar.
• The amount listed is for one jar.
• Add a little water to dissolve the salt.
• Pack- I say PACK!
• -with cucumbers and a couple heads of dill, as tightly as possible, without breaking the cucumbers.
• Leave a little headroom.
• Fill up with water, leaving 1" headroom at the top.
• Cap lightly for 24 hours, then tighten and store for 6 weeks in a cool dark place.
• Use sterilized lids and rings to cap.
• (Boil both for 5 minutes.).
• Place on newspaper in case they leak while fermenting.
• Store in a cool dark spot- a basement is ideal.
• I make these every year for fear that my father might disown me if I failed to make him 6 or 8 jars for his Christmas present.

BRAISED BRUSSELS SPROUTS WITH VINEGAR AND DILL

Steps:

• Trim sprouts; halved if desired.
• In large pot of boiling salted water, cook Brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender.
• Drain, refresh under cold running water and drain again.
• In well-greased 13x9-inch casserole, combine sprouts, dill, vinegar, and salt and pepper to taste; mix well.
• Bake, covered, in 350°F oven for 10 minutes.
• Uncover and bake for 5 minutes longer.

DILL VINEGAR

Steps:

• Combine all ingredients in a quart jar with tight fitting lid.
• Cover and let stand at least two weeks.
• Strain and use.

VINEGAR DILL CELERY SEED COLESLAW

Steps:

• 1. In a large size mixing bowl - add all ingredients. Mix well to incorporate.
• 2. Cover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.

GERMAN POTATO SALAD WITH BACON-VINEGAR DRESSING AND DILL OCTOBER

Steps:

• Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil. Saute bacon in large skillet over medium heat until brown, about 3 minutes. Transfer bacon to paper towels. Discard all but 2 1/2 TBL drippings. Heat drippings in skillet over medium heat. Add onion, saute 2 minutes. Whisk in next 6 ingredients. Simmer until mixture is reduced to 2/3 cup, about 4 minutes. remove from heat. Add potatoes to skillet and toss to coat with dressing. Let stand 3 minutes. Sprinkle with chopped bacon and fresh dill, toss. Season with salt and pepper. Transfer to bowl, serve warm.

PEPPERCORN, MUSTARD AND DILL VINEGAR

Steps:

• 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.