Lemon Mint Vinegar Food

LEMON MINT VINEGAR

Steps:

• Remove 1x3" strip peel with vegetable peeler from lemon making sure no pith is attached.
• Pour vinegar into hot sterilized pint jar. Add rind and spearmint leaves.
• Place in sunny window for 1-2 days. Taste.
• Remove peel and leaves when desired strength is reached. Add mint leaves for decoration. Seal.
• Store in cool dark place.

LEMON-MINT VINAIGRETTE

Steps:

• Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
• Drizzle in oil, whisking until blended.
• Stir in mint, salt and pepper.
• Note: Can be kept in refridgerator for up to 2 days.

HERBAL VINEGAR WITH LEMON VERBENA & MINT

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise lemon verbena and mint and loosely fill clean glass jars.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
• After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
• Store as it is or strain through cheesecloth and rebottle.
• Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

MINT VINEGAR

Steps:

• Pour vinegar over mint. Cover tightly and steep 2-3 weeks.
• Strain into decorative bottle. Press the mint leaves against the strainer to extract all the vinegar.
• A few mint leaves may be added for decorative purposes.

THE BEST LEMON VINAIGRETTE

Steps:

• Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
• Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

LEMON VINEGAR

Steps:

• Pour the vinegar into a stainless steel pan.
• Wash the lemons and pare the rind from them with a potato peeler.
• Add the peel to the pan with the bay leaves and boil for 5 minutes.
• Cover and leave to go cold.
• Bottle, including the peel and the bay.
• Leave for 4 weeks.
• The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.

LEMON-MINT VINEGAR

Steps:

• CUT a continuous spiral of rind from lemon, and place in a large glass container, reserving remaining lemon for other uses. Add chopped mint.
• BRING vinegar to a boil, and pour over mint and lemon rind. Cover and let stand at room temperature 2 weeks.
• POUR mixture through a wire-mesh strainer into decorative bottles, discarding solids. Add fresh mint sprigs and lemon rind strips, if desired, and seal. Store in a cool, dry place up to 6 months.

LEMON-MINT VINEGAR

Steps:

• CUT a continuous spiral of rind from lemon, and place in a large glass container, reserving remaining lemon for other uses. Add chopped mint.n
• BRING vinegar to a boil, and pour over mint and lemon rind. Cover and let stand at room temperature 2 weeks.n
• POUR mixture through a wire-mesh strainer into decorative bottles, discarding solids. Add fresh mint sprigs and lemon rind strips, if desired, and seal. Store in a cool, dry place up to 6 months.n

LEMON-MINT VINEGAR

Steps:

• CUT a continuous spiral of rind from lemon, and place in a large glass container, reserving remaining lemon for other uses. Add chopped mint.n
• BRING vinegar to a boil, and pour over mint and lemon rind. Cover and let stand at room temperature 2 weeks.n
• POUR mixture through a wire-mesh strainer into decorative bottles, discarding solids. Add fresh mint sprigs and lemon rind strips, if desired, and seal. Store in a cool, dry place up to 6 months.n