Best 6 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.

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.

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.

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.