2 bay leaves
1 sprig rosemary
2 tablespoons fresh oregano or fresh herbs optional
If shown, hover = photo = conversion
© Janneke's Recipe pages - recipe preserves lemonade, jelly, fruit, drinks
How to prepare:
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.
First published: April 12, 2003, Netherlands
Not the recipe you're looking for ??
Find more similar recipes in my overview for: Canning