Lemon Vinegar
| 4 cups ( 1 liter ) white wine vinegar |
2 cups ( 500 ml) white wine |
| zest of 4 lemons - cut into twirls |
6 cloves garlic, lightly crushed |
| 1 bunch lemon scented thyme |
3 bay leaves |
| 1 extra lemon |
|
Place all
the ingredients except the extra lemon in a large, sterilized, screw top jar or
a covered crock. Seal, and allow the mixture to infuse at room temperature for
at least a month.
Strain the lemon vinegar and decant it into new sterilized
bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest
and add them to the bottles. Store the vinegar in a cool dark place.
Makes about 6 cups.
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