Lemon Dill Vinegar

1 lemon, peel cut in a thin spiral
4 to 5 dill sprigs
distilled white vinegar

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.