Mint – Lemon – Vinegar

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	1 min
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

2 tablespoon peppermint, fresh
2 tablespoon lemon balm, fresh
0.5 ½ lemon (s), untreated
500 ml vinegar (fruit vinegar)

Instructions

Peel the lemon thinly with a peeler to get the zest.
Finely chop the peppermint and lemon balm.
Pour the vinegar into a saucepan and bring to a boil over medium-high heat.
Put the chopped herbs and lemon zest into a bowl.
Pour the hot vinegar over the herbs and zest.
Let steep for at least 24 hours.
Pour the vinegar through a filter bag into a sterile bottle.

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.