Lemon Vinegar - cooking recipe

Ingredients

35 fluid ounces white vinegar
2 lemons
4 bay leaves

Preparation

Pour the vinegar into a stainless steel pan.
Wash the lemons and pare the rind from them with a potato peeler.
Add the peel to the pan with the bay leaves and boil for 5 minutes.
Cover and leave to go cold.
Bottle, including the peel and the bay.
Leave for 4 weeks.
The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.