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Lemon Vinegar Recipe
I hate wasting food, so this easy lemon recipe is a great way to use the zest when your recipe only calls for the juice.
Course
Condiment
Cuisine
American
Season
Fall, Spring, Summer, Winter
Key Ingredient
Lemon, Vinegar
Diet
Dairy-free, Gluten-free, Vegan, Vegetarian
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
8
2 tablespoon servings
Calories
35
kcal
Author
Charity Beth Long
Ingredients
3
lemons
, zested
1
cup
white vinegar
3
tablespoons
sugar
1
teaspoon
sea salt
Instructions
Place zest in the bottom of a mason jar.
Combine vinegar, sugar and salt in a pot and bring to boil over high heat.
Pour vinegar over lemon zest. cover and refrigerate for 2-3 days.
If desired, strain vinegar and bottle.
Notes
I used a microplane to zest the lemons. This speeds up the infusion of the vinegar.
Both the
Clemson Cooperative Extension
and the
University of Georgia Cooperative Extension
recommend refrigerating flavored vinegar to preserve freshness.
Nutrition
Calories:
35
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
292
mg
|
Potassium:
56
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
9
IU
|
Vitamin C:
21
mg
|
Calcium:
12
mg
|
Iron:
1
mg