maybe some of you remember a discussion a while back of additives for a
bloody mary. some favored dill pickle juice; i described my efforts to buy
pickle juice from a sandwich place near me that were unavailing. (i drink
more bloody marys than eat pickles, so what i have on hand is not enough.)

so, i decided to eliminate the middleman and make some dill-infused vodka.

what you'll need:

capacious jar/bottle of some type with a mouth wide enough to put the dill
in

1 bunch fresh dill weed

1.75 liters vodka plus additional (i use the everyday 80-proof stuff i use
for other cocktails)

***

pluck the fronds from the dill. (you don't need to be to compulsive, but
you don't want to include all the stems, either.) i've found it goes
quicker if you put the plucked fronds on a plate until you have a good
handful, and then cram them into the jar.

add vodka to cover plus an inch or two.

put in a dark place (a plastic bag will do) and shake every day or so. let
steep for at least 10 days - longer won't hurt anything. i've let it go as
long as a month.

the vodka will take on a greenish tinge, sort of like a chartreuse liqueur,
and a smell of dill. strain and re-bottle in the original vodka bottle.
(the straining isn't hard - the dill doesn't disintegrate or anything.)

if that seems like too large a commitment, you can try the concept by
steeping a generous tablespoon of dried dill weed in a cup of vodka (adding
a half-teaspoon of dill seeds if you wish) for a week or so, and then
straining.

***

i think it makes a very good mary. i don't cook with vodka, so i don't
know what the implications would be for, say, pasta or curing salmon.

your pal,
blake