Simply to make, a bottle of vinegar with slips of the graceful, feathery leaves is a pretty sight to behold in the kitchen. The dilled vinegar dresses up salads featuring fish and adds a splash of interest to soups. Pick fresh dill the morning of the day you plan to make your herb vinegar. Slightly bruise the dill before setting it in the jar. Pour 3 cups vinegar into a clean, clear glass bottle that can be tightly sealed. We generally add 3/4 cup of fresh dill for every 3 cups of vinegar. If you prefer a stronger flavored vinegar, add a larger quantity of the herb. Place a clove of garlic in the container, if you like. Set the bottle in a sunny location, such as a windowsill, to steep. Leave exposed to the sun for 2 weeks. Strain and rebottle the vinegar, if desired. You may remove the bruised dill and substitute one or two fresh cuttings if you like.