"This recipe is from"The corner of the butterfly“, Do not forget to stop by, since it has a lot of recipes to make different vinegars and oils, with very illustrative photos.
I followed the recipe to the letter and combined lemons and limes. As I needed 2 liters, I made two bottles of vinegar, but separately. In the first I put salt, as it puts in the recipe, and the next day I found it very strong in flavor. So, in the second I did not pour salt and mixed the two liters, and it seems to work. That is, we must add salt, but we each have a different taste.
To pass the vinegar to the bottles it is better to strain it with a cloth strainer, so it goes clean. When you put the lemon slices, they dissolve slightly and cloud the vinegar. Taste is very rich.
200ml apple cider vinegar
half a lemon thinly sliced
1 teaspoon salt
1.- We wash the lemon well and we do it in thin slices, as much as we can, if you have mandolin it will be time to use it.
2.- We put the vinegar in a saucepan together with the salt and the lemon slices and put it to boil. When it starts to boil we count 5 minutes and turn off, this you can also do in the TMX putting everything in the glass and programming 12 minutes, varoma, left turn and spoon speed.
3.- After the time we leave the mixture in infusion until it is completely cold. Sterilize a small bottle or small vinegar and put the lemon slices inside carefully so that they do not break, so that you put about 3-4 slices will be enough.
4.- We leave stand the mixture for 2 weeks so that it takes on flavor and will be ready to consume!
Note: This vinegar is ideal to accompany salads, also to give a touch to the fish and I would even say a roast chicken. It is easy to do, fast and economical. You will only have to make the amount that you want, it is not necessary to make a liter I used these amounts ...
* The boats are from Juvasa.com