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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.
Orange Mint
Remove peel (colored portion only) from 1 small orange in a thin spiral and place in a sterlized pint jar. Lightly bruise 1/2 cup fresh mint leaves and add to jar. Heat Heinz Apple Cinder or Distilled White Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peel and mint. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh mint if desired. Seal tightly. Use in dressing for tossed green salads with orange and grapefruit sections or in marinades for chicken or lamb ■ chops.
/ Jalapeno Garlic
Cut a few small slits in 2 jalapeno peppers and place in a sterilized pint jar with 2 cloves split peeled garlic. Heat Heinz Wine or Apple Cider Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding peppers and garlic. Pour vinegar into a clean sterilized jar. Seal tightly. Use in dressing for taco, tomato and onion or avocado salads, or when making salsa.
Herb Vinegar
Make a bouquet of 3 to 4 sprigs each parsley, sage, maijoram and thyme and place in a sterilized pint jar with 1/2 teaspoon whole black peppercorns. Heat Heinz Distilled White or Wine Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding herb bouquet. Pour vinegar into a clean sterilized jar, adding a new sprig of each fresh herb if desired. Seal tightly. Use in bean, pasta or tossed green salads, or in marinades for vegetables.
Tarragon Chive Vinegar
Lightly bruise 4 to 5 sprigs tarragon and place in a sterilized pint jar with 1/3 cup1 snipped fresh chives. Heat Heinz Apple Cider or Distilled White Vinegar to just below the boiling point. Fill jar with vinegar and cap tightly. Allow to stand 3 to 4 weeks. Strain vinegar, discarding herbs. Pour vinegar into a clean sterilized jar, adding a new sprig of fresh tarragon if desired. Seal tightly. Use in marinades for mushrooms or artichokes, or in dressing for tossed green or pasta salads.
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