Despite some great beginnings - cucumbers did not grow. They were dwarfed by dill that was meant to be a complimenting herb, but grew to about 1.5m and could have supplied many many breakfasts, lunches and dinners. However, cucumber attempted to flower at a dizzying height of 4cm and then dwindled. Oh, well, better luck next time.
So, apart from freezing dill and making dill-butter and freezing that for the dark winter days, I made dill vinegar. The recipe came from Ann Kleinbeg's book 'Flavoured Oils & Vinegars'. Despite the dull title, it has some great salad dressing ideas that work and very nice photos. The dill & peppercorn vinegar - take cider vinegar - place in a saucepan, heat, simmer for 2min, add dill and whole black peppercorns, turn off heat, sit for a while, pour in a jar, where I had placed extra dill. Does not keep forever, but a dark shelf or fridge is fine for a few weeks at least.
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