Ingredients:
1 lemon
7 dl 
natural vinegar
2 bay leaves
1 sprig rosemary
2 tablespoons fresh oregano or fresh herbs optional
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Preparation:
© Janneke's Recipe pages - recipe preserves lemonade, jelly, fruit, drinks
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 approximately 6 months conservable.
These spicy vinegar is ideal as salad dressing.
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