Instructions: Remove peel (colored portion only) from 1 lemon in a thin spiral, and place in a sterilized jar with 4 to 5 dill sprigs or heads. Heat distilled white vinegar to just below the boiling point. Fill the jar with vinegar, and cap tightly. Allow to stand 3 to 4 weeks.

Strain vinegar, discarding peel and dill. Pour vinegar into a clean sterilized jar, adding a new sprig or head of fresh dill if desired. Seal tightly. Use in marinades for fish or dressings for seafood or tossed salads.

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