Dill Vinegar Recipe

Dill Photo
Dill in flower
Dill lends itself well to herbal vinegar. Add it to fresh vegetables from the garden like carrots, cauliflower, or cucumbers. It also makes a nice low cal ingredient in salad dressing, sauces, and marinades. Make up a batch to instant-pickle your peppers, or spice up your mustard crusted salmon.

Dill Vinegar Recipe

  • 3 cups of cider vinegar
  • 8 to 12 sprigs of fresh dill (You can also use two tablespoons of crushed dill seed)
  • 1 clove of garlic, sliced (optional)
  • 10 peppercorns
  1. Wash dill thoroughly and place in a clean jar with a plastic (non-reactive) lid. 
  2. Add sliced garlic and peppercorns. Fill with warm vinegar (105 Degrees F or thereabouts) to cover. Place the jar in a sunny window, shaking daily for three weeks to a month. 
  3. After three weeks, test for flavor and add more fresh dill if necessary.
  4. When you like the flavor, strain the mixture and use a funnel to move it to a decorative container in which you've placed a flowering sprig of dill. This makes a nice presentation, and it also helps to identify the vinegar if you make more than one variety.

If you are not a garlic lover, it can be omitted, but try adding a flavorful alternative instead, like lemon balm, ginger, mustard seeds, or a small sprig of rosemary.

Of the vinegars I've made, dill and tarragon are the most popular. I frequently give them as hostess gifts. I've also had luck with blended varieties (like bay leaf with peppercorns or basil and lemon balm). I always keep my vinegars refrigerated.

Special Note: Herbal vinegars make thoughtful gifts, but be sure to include a list of ingredients and a couple of recipes for their use. They look beautiful when added to a holiday basket, and make a nice arrangement on a kitchen shelf or countertop if you reserve them for display purposes only and keep them out of direct sunlight.


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  3. Smells amazing, can't wait for it to be done


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