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Bottle of lemon herb vinegar - bright yellow in a pretty painted bottle.

Lemon Herb Vinegar

This bright lemon yellow vinegar is so easy to make and adds a burst of lemon herb flavor wherever you need it!
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Steeping Time 21 days
Total Time 21 days 15 minutes
Servings 16
Calories 12kcal


  • Citrus Zester
  • Oil or Vinegar Bottle
  • Small Batch Canning


  • 2 lemons
  • 2 cups white wine vinegar or rice wine
  • 1 tbsp herbs dried or a few sprigs of fresh
  • 2 cloves garlic
  • 2 teaspoons sugar


  • Zest the lemon and thinly slice them.
  • Peel and thinly slice the garlic.
  • Add the lemons, zest, garlic, vinegar and herbs to a small saucepan. Bring to a boil. Turn off the heat and let cool to room temperature.
  • Pour mixture in a glass jar with a lid and store in a cool dark place for 3 weeks.
  • Strain out the solids and heat the vinegar with the sugar over medium heat, stirring, just until the sugar dissolves. Cool to room temperature.
  • Decant into a pretty bottle.



Store in fridge or pantry.  It will keep fresher in the fridge, but will keep fine in the pantry, especially if you use it within 3-6 months. 
Herbs - 1 tablespoon or dried a few sprigs of fresh.  Use your favorite - I like thyme, rosemary, dill and tarragon.  


Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg