With two lemons remove the zest with a grater or a special device.
(I grate) We try to shoot only the yellow part, without white, white can add unnecessary bitterness.
And a squeeze of lemon juice. Juice should be 200 ml, i.e. if not enough of two lemons, take the lemons yet. It depends on the juiciness, size, variety and age of the fruit.
I needed 2.5 lemons for juice.
In the bottle pour Apple cider vinegar, lemon juice and add the zest.
Insist 2 weeks in a dark place. Periodically shake the bottle.
After 2 weeks, the vinegar is filtered and poured into a clean bottle.
Store in a dark place.
We got a great basis for dressing salads, we can only add olive oil, black freshly ground pepper and other seasonings and spices to taste (mustard, for example). I also really liked fried trout, I peppered it and sprinkled it with vinegar and left to marinate for 30 minutes, then fried on the grill. It turned out very tasty.