Citrus Vinegar

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Servings: 32 Difficulty: Intermediate
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Bright, aromatic infused vinegar perfect for dressings and marinades
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This homemade citrus vinegar is a vibrant pantry staple that elevates simple salads, marinades, and sauces with fresh, zesty notes. By gently heating white wine vinegar with lemon zest, you extract intense floral aromatics without the bitterness of boiled peel. The optional dried red chili adds a subtle, lingering warmth that complements the acidity beautifully. It’s incredibly easy to make, requiring just minutes of active time, yet yields a sophisticated condiment that feels gourmet. Store it in a cool, dark place and use it to brighten roasted vegetables, finish soups, or create quick vinaigrettes. A versatile, vegan-friendly addition to any kitchen.

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Citrus Vinegar

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 32 Calories: 98.8

Description

This homemade citrus vinegar is a vibrant pantry staple that elevates simple salads, marinades, and sauces with fresh, zesty notes. By gently heating white wine vinegar with lemon zest, you extract intense floral aromatics without the bitterness of boiled peel. The optional dried red chili adds a subtle, lingering warmth that complements the acidity beautifully. It&# 226;ÂÂs incredibly easy to make, requiring just minutes of active time, yet yields a sophisticated condiment that feels gourmet. Store it in a cool, dark place and use it to brighten roasted vegetables, finish soups, or create quick vinaigrettes. A versatile, vegan-friendly addition to any kitchen.

Ingredients

Directions

  1. Place the lemon zest strips and white wine vinegar in a microwave-safe glass bowl.
  2. Microwave on high power for 2 minutes, just until the mixture is hot but not boiling.
  3. Remove from the microwave and let the mixture stand for 10 minutes to steep.
  4. Strain the vinegar through a fine-mesh sieve, removing and discarding the lemon zest.
  5. Pour the strained vinegar into a clean, sterilized glass bottle or jar.
  6. Add a thin strip of lemon peel and the dried red chili pepper to the jar if desired.
  7. Seal the jar tightly with a non-metal lid, or cover the opening with plastic wrap before screwing on a metal lid to prevent corrosion.
  8. Store in a cool, dark place for up to 6 months.
  9. Remove the chili pepper after a few days if you prefer a milder heat level.

Nutrition Facts

Servings 32

Amount Per Serving
Calories 98.8kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 9.6mg1%
Total Carbohydrate 21.0g8%
Dietary Fiber 7.7g31%
Sugars 1.9g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: citrus, vinegar, lemon, infused, condiment, dressing, marinade, zest, homemade, pantry, vegan, chili, white wine, flavorful, preserved, easy, quick, aromatic, acid, kitchen
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