Lemon Vinegar

This wonderfully fragrant vinegar is fantastic in salad dressings or drizzled over salmon before baking in the oven

Ingredients

Lemon Balm Herb , Large handful
1 each
Lemon
2 each
Vinegar, White Wine
2pint
1 litre

Method

Pare the skin from the lemons very thinly with a small, sharp knife or potato peeler.
Pare the skin from the lemons very thinly with a small, sharp knife or potato peeler.
Place in a large jar with a large handful of the Lemon Balm herb, if available.
Place in a large jar with a large handful of the Lemon Balm herb, if available.
Pour over the vinegar then cover closely.
Pour over the vinegar then cover closely.
Leave to soak for two weeks, shaking jar gently each day Strain through muslin, a jelly bag or a very fine sieve, and pour into sterilised bottles. Seal tightly. This wonderfully fragrant vinegar is fantastic in salad dressings or drizzled over salmon before baking in the oven

How long will it take to make?

Preparation time:
Soaking overnight
not included in total time

How much?

Makes approx. 2-3 250ml bottles

Look after it

Don't store - use! ( Will keep for around 12 months if you really must )

What to put it in

Simple and elegant we use the 150ml vinegar bottle with its integral dropper
Vinegars Vinegars

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Lemon Balm Herb

Lemon

Vinegars recipe published by
Nutrition facts: 0 Calories