Dill Orange Vinegar
Nutritional Info |
|
|---|---|
| Per 1/3 cup (75 ml): about | - |
| cal | 11 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 4 |
To use this vinegar in a salad dressing, whisk together 2/3 cup (150 mL) extra-virgin olive oil, 1/3 cup (75 mL) Dill Orange Vinegar, 1 tbsp (15 mL) chopped fresh dill and 1/4 tsp (1 mL) each granulated sugar, salt and pepper. Serve tossed with torn mixed greens.
Preparation
Using vegetable peeler, remove thin outer rind (avoiding pith) from orange. Save remaining part of orange for another use. Place rind in canning jar or jar with tight-fitting lid; add dill. Set aside.
In saucepan, toast mustard seeds over medium heat until popped, about 2 minutes. Add vinegar; bring just to boil. Pour over dill. Let cool; cover and let stand for 24 hours. (Make-ahead: Store in cool place for up to 6 months.)
Strain through cheesecloth-lined sieve.
Additional information :
Variation
Lemon Tarragon Vinegar:
Replace orange with lemon. Replace dill with tarragon. Omit mustard seeds. Add 20 peppercorns, lightly crushed.
Source : Canadian Living Magazine: September 2005
- Keywords : Condiments/sauces; Boil; Canning/Pickling/Preserving; Make-Ahead; Oranges; Dill;
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