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Lemon Vinegar
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Description
A really easy recipe with so many tasty uses.
Ingredients
- 2 whole Lemons, Peel Only
- 100 grams Lemon Balm Herb
- 600 milliliters White Wine Vinegar
Preparation
Put the lemon peel into a large, clean lidded jar. Add the lemon balm herb. Crush the leaves slightly as you push them into the jar. Pour the vinegar in and seal the jar.
Shake to mix and then store somewhere out of direct sunlight for at least 2 weeks. Shake occasionally when you think about it.
Wash and rinse some pretty bottles and pop into a warm oven at around 100ºC and leave to dry and sterilise for about 15 minutes or so.
Pass the vinegar through a nylon or stainless steel sieve into a jug. Pour into your bottles and seal them.
Use in the summer for light, fresh salad dressings, drizzle over fish before baking (add some more lemon balm leaves, or try my favorite: Make a vinaigrette with the lemon vinegar, wholegrain mustard and melted butter. Serve over hot new potatoes—delicious with salmon, barbeques, or just on their own!
The vinegar will keep for at least 1 year and makes a great gift.
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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 5.28.2014
Greetings Rosemary, I love this idea! Your TK Friend Cheryl.