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Lemon-Herb Vinegar


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  • 2 quarts white wine vinegar or red wine vinegar
  • Peel of 2 lemons cut into thin strips
  • 4 large sprigs of fresh herbs
  • 4 large garlic cloves, optional
  • 4 small hot red or green peppers, optional


Servings 4


Step 1

Pour vinegar into a non-reactive saucepan over medium heat. Heat to simmering point then remove from heat. Divide ingredients amoung bottles with tight fitting caps or corks. Fill bottles and cap tightly. Place in a cool, dark place to age for a month before using.


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