Lemon Vinegar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 sprigs lemon balm
- 2 sprigs peppermint
- 1 lemon (s), untreated
- 500 ml vinegar (white wine vinegar)
Print Recipe
Pin Recipe Instructions
- Wash the herbs, pat dry, pluck the leaves from the stems and bend them a little.
- Cut a small piece of peel about the size of your thumb from the lemon. Make sure to cut off only the colored part of the shell, the white, i.e. the inner part of the shell, tastes bitter.
- Put the herb leaves and lemon peel in a glass and pour the vinegar over it. Close the jar and let it stand in a warm place for about 4 weeks, swirling it several times.
- After this time, drain the vinegar and pour it into a clean bottle. Close these well.
- Now you can add small sprigs of lemon balm to the vinegar for decoration - but very, very well cleaned!
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