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)

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.