Herb vinegar

Wash and peel the lemon and cut the peel in strips. Remove the white parts with a sharp knife.

Bring the vinegar in a sauce pan to a boil.

Remove from the heat and add lemon peel, laurel and rosemary.

Cover and let rest for 2 days. Stir every now and then.

Sift the vinegar in a sterilised bottle and add the fresh (cleaned and dried) herbs. Close airtight. Label the bottle with contents and date and store at a cold place.

Herb vinegar is preservable for approximately 6 months.

These spicy vinegar is ideal as salad dressing.