>> 1 litre (1 quart) glass jar with lid (steralized)
>> 3 3/4 cups organic apple cider vinegar
>> 1/2 cup finely chopped lemon balm
>> 1/4 cup finely chopped lemon verbena
>> 2 tbsp finely chopped lemon thyme
>> 2 8-10" blades of lemon grass, chopped
>> Zest of one lemon
Place all herbs into the glass jar.
Pour the organic apple cider vinegar into the jar and place lid on. Shake well.
If you are using a mason jar or any other jar with a metal lid be sure to place a layer parchment or wax paper between the mixture in the jar and the lid. Although apple cider vinegar is alkaline, metal lids may slightly corrode. Also, some lids contain BPA (bisphenol A).
Store the jar in a cool, dark location for minimum 6 weeks; or up to three months for a stronger flavour if desired.
Strain the herbs and return into jar or into a decorative jar.
Wild Edibles in Recipe: Lemon Balm
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Vinegars and Oils
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