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    You are in: Home / Low-cholesterol / Lemon Vinegar Recipe
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    Lemon Vinegar

    Total Time:

    Prep Time:

    Cook Time:

    744 hrs 5 mins

    744 hrs

    5 mins

    Mille®'s Note:

    Mixed with good olive oil, this makes a fabulous delicate salad dressing or marinade.

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    Serves: 70


    fluid o ...

    Units: US | Metric


    1. 1
      Pour the vinegar into a stainless steel pan.
    2. 2
      Wash the lemons and pare the rind from them with a potato peeler.
    3. 3
      Add the peel to the pan with the bay leaves and boil for 5 minutes.
    4. 4
      Cover and leave to go cold.
    5. 5
      Bottle, including the peel and the bay.
    6. 6
      Leave for 4 weeks.
    7. 7
      The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.

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    Ratings & Reviews:

    • on February 08, 2005


      I haven't let it sit yet and I already know how I am going to use it. I think it will make excellent chicken. I think I will love it even more once the flavor fully develops. I can't believe this has been here for over two years and I didn't see it. I love the random recipe button! I think it might do okay as a salad dressing, but mine is going on some chicken first. ;)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Vinegar

    Serving Size: 1 (16 g)

    Servings Per Recipe: 70

    Amount Per Serving
    % Daily Value
    Calories 3.7
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.8 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 0.0 g

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