Ingredients for Lemon Vinegar
- White Vinegar
- 2 large lemons
- 2 fresh bay leaves
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How to Make Lemon Vinegar
- Pour 2 cups of white wine vinegar into a stainless steel saucepan.
- Wash 2 large lemons thoroughly. Using a vegetable peeler, remove the zest from the lemons, avoiding the white pith as much as possible.
- Add the lemon zest and 2 fresh bay leaves to the saucepan. Bring to a gentle boil for 5 minutes.
- Remove from heat, cover, and let cool completely.
- Once cooled, carefully pour the mixture into a clean glass bottle, including the lemon zest and bay leaves.
- Seal the bottle tightly and let it infuse in a cool, dark place for 4 weeks.
- After 4 weeks, strain the vinegar through a fine-mesh sieve or cheesecloth into a clean bottle (optional). Discard the solids. Use as needed—the unstrained vinegar will have a stronger, more intense lemon flavor.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy 5 Ingredients Or Less Very Low Carbs Salads Condiments Etc Fruit American Canadian Southern United States 1 Day Or More Easy No Cook Diabetic Low Fat Vegan Vegetarian Salad Dressings Marinades And Rubs Dietary Gifts Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Californian Pacific Northwest Low Carb Inexpensive Healthy 2 Northeastern United States Free Of Something Low In Something Number Of Servings Technique
