2 sprigs fresh dill
1 tbsp. caraway seeds
Peel of 1 lemon, removed to a continuous spiral
1 tsp. salt
3 1/4 cups cider vinegar

Into bottle, insert dill and lemon peel. Add vinegar, caraway seeds and salt. Seal and let stand in cool and bright, but not sunny place for a month. Check the flavor intensity. If it is to your liking, store vinegar in a cool, dark place or in the refrigerator. Stirred into mayonnaise or combined with salad dressing blended with sour cream or plain yogurt, this vinegar makes a quick dressing for shredded cabbage.