Title: Herbed Lemon Vinegar
Categories: Condiment
Yield: 32 Ounces

32	oz	Vinegar, white wine
4		Lemons
4		Sprigs tarragon, fresh; or dill or basil

Heat vinegar to boiling. Using paring knife, peel each lemon in a continuous spiral. Place lemon peel and herb sprigs in bottle. Fill bottle and cap. Refrigerate at least two days to blend flavors. Store in refrigerator

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