Lemon Vinegar

1. Pour the vinegar into a stainless steel pan.

2. Wash the lemons and pare the rind from them with a potato peeler.

3. Add the peel to the pan with the bay leaves and boil for 5 minutes.

4. Cover and leave to go cold.

5. Bottle, including the peel and the bay.

6. Leave for 4 weeks.

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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Nutrient	Quantity
Total fats	0.0265 g
Protein	0.0972 g
Carbohydrates	0.8233 g
Energy	2.5617 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0023 g
Water	7.8599 g
Calcium, Ca	2.2967 mg
Lutein + zeaxanthin	0.9717 g
Fiber, total dietary	0.2473 g
Carotene, beta	0.265 g
Niacin	0.0088 mg
Vitamin A, RAE	0.0883 g
Riboflavin	0.0018 mg
Sodium, Na	0.1767 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0001 g
Total lipid (fat)	0.0265 g
Manganese, Mn	0.0026 mg
Fatty acids, total saturated 16:0	0.0031 g
Choline, total	0.4505 mg
Sugars, total	0.2208 g
Fatty acids, total saturated 18:0	0.0002 g
Vitamin B-6	0.0071 mg
Selenium, Se	0.0353 g
Ash	0.0265 g
Fatty acids, total saturated 18:1 undifferentiated	0.0009 g
Pantothenic acid	0.0168 mg
Copper, Cu	0.0033 mg
Thiamin	0.0035 mg
Iron, Fe	0.053 mg
Carbohydrate, by difference	0.8233 g
Phosphorus, P	1.4133 mg
Folate, total	0.9717 g
Fatty acids, total saturated 18:2 undifferentiated	0.0056 g
Carotene, alpha	0.0883 g
Fatty acids, total saturated 14:0	0.0001 g
Zinc, Zn	0.0053 mg
Fatty acids, total polyunsaturated	0.0079 g
Vitamin A, IU	1.9433 IU
Folate, DFE	0.9717 g
Vitamin C, total ascorbic acid	4.6817 mg
Fatty acids, total saturated	0.0034 g
Fatty acids, total monounsaturated	0.001 g
Folate, food	0.9717 g
Cryptoxanthin, beta	1.7667 g
Vitamin E (alpha-tocopherol)	0.0132 mg
Magnesium, Mg	0.7067 mg
Potassium, K	12.19 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	2	2.5617	0.8233	0.0265
Bay leaf	4	0	0	0
white vinegar	35 fluid	0	0	0