As my summer comes to an end, **SOB** I start trying to put things up for winter. I look for ways to have the herby goodness from my herb bed all winter long. One of my very, very favorite ways is to make infused oils and vinegars. They are so versatile, you can use them in marinades, dressing, glazes, use them to deglaze a pan or simple splash on some veggies before roasting.
When I had some gorgeous, gorgeous lemons to use up, I made preserved lemons with most of them and then with the 2 I had left over I made this vinegar. I found the recipe in my favorite preserving book: The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round.
Since this has to sit in the dark for a few weeks, I can’t tell you if it’s good or not, but just look at it!! I expect big things from this, and I am sure it will deliver!
Herbed Lemon Vinegar
- 2 lemons
- 2 cups white wine vinegar
- 1 Tablespoon drilled dill weed, basil, rosemary or tarragon, or 4 small sprigs of fresh herbs (I used fresh tarragon)
- 2 cloves garlic, sliced (optional – I included them!)
- 2 teaspoons sugar
Finely zest the lemons and then thinly slice them. Combine the zest, lemon slices, vinegar, herbs and garlic in a medium non-reactive pot. Bring to a boil over high heat, remove from heat and let cool.
Pour into a clean jar. Cover and steep in a cool, dark place for several weeks. Taste it occasionally and when it is as strong as you would like, strain and discard the solids. Heat the vinegar with sugar until the sugar is dissolved. Pour into a clean jar with a tight fitting lid and store in the refrigerator.
This will be my entry for Foodie Friday at Designs by Gollum!