Smoked Salmon and Dill
INGREDIENTS:
3 c Red wine vinegar 1/4 c Basil, chopped
3 Whole cloves 1/4 c Dill, chopped
1 Bay leaf, crumbled Fresh ground pepper
1/4 c Marjoram, chopped 1/4 ts Allspice
3 c Red wine vinegar 1/4 c Basil, chopped
3 Whole cloves 1/4 c Dill, chopped
1 Bay leaf, crumbled Fresh ground pepper
1/4 c Marjoram, chopped 1/4 ts Allspice
Pour all ingredients in a 1 quart non-metal container; cover tightly. Let stand 4 to 6 weeks in a cool, dark place; strain into a bottle of your choice.