Lemon Vinegar Recipe
An excellent base for dressing salads and marinade for fish. It can be used in other dishes at your discretion. Very simple, fast, delicious and extraordinary.
Servings
20
Cook Time
10minutes
Servings
20
Cook Time
10minutes
Ingredients
Instructions
  1. Remove the zest from two lemons using a grater or a special device. (I’m grating) We try to shoot only the yellow part, without white, white can add unnecessary bitterness.
  2. And squeeze lemon juice. The juice should be 200 ml, i.e. if two lemons are not enough, take more lemons. It depends on the juiciness, size, variety and age of the fruit. I needed 2.5 lemons for the juice.
  3. Pour apple cider vinegar, lemon juice into the bottle and add the zest. Insist for 2 weeks in a dark place. Shake the bottle periodically.
  4. After 2 weeks, the vinegar is filtered and poured into a clean bottle. Store in a dark place. We have an excellent base for dressing salads, it remains only to add olive oil, freshly ground black pepper and other seasonings and spices to taste (mustard, for example). I also really liked the fried trout, I peppered it, sprinkled it with vinegar and left it to marinate for 30 minutes, then grilled it. It turned out very tasty.
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