Lemon Thyme Vinegar

Lemon Thyme Vinegar Recipe
James Carrier


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1 lemon
6 sprigs (each 3 in. long) fresh thyme, rinsed
White wine vinegar


With a vegetable peeler, pare a thin spiral strip of peel 6 to 8 inches long from lemon. With a chopstick or wooden skewer, push lemon peel and thyme into a clean 12- to 16-ounce bottle. Fill bottle with white wine vinegar (vinegar should cover herbs completely) and seal. Store in a cool, dark place at least 1 week or up to 4 months.

Created date

August 2004