Ingredients:
- 3/4 cup packed dill leftovers, stems, branches not thicker than 1/4″ or 5-6mm
- 500ml vinegar, I used white wine vinegar
Instructions:
- Pack the dill at the bottom of a sterilized 1 qt jar and press with some wooden tool so the stems are smashed.
- Heat the vinegar, when you see the bubbles before boiling, remove from heat./
- Pour over the dill, close the lid.
- Store in a dark place, shake the jar every 2-3 days for 10 seconds. I keep the jar on my counter in a black bag so I don’t forget to shake the jar.
- Keep for 2-3 weeks, then strain in a sterilized bottle. Keep in dark place.
