Lemon verbena and calendula vinegar (recipe)

Lemon verbena and calendula vinegar (recipe)
Name	Lemon verbena and calendula vinegar
Ingredients	Vinegar
Preptime (in hours)	0.083333333
Totaltime (in hours)	0.083333333
Keto friendliness	Keto friendly
Calories	171.4
Fat	0
Protein	0
Carbohydrate	0.4
Fiber	0
Net carbohydrates	0.4
Sugar	0.4
Saturated fat	0
Cholesterol (mg)	0
Sodium	19
Yield	1 quart
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Lemon verbena and calendula vinegar (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Lemon verbena and calendula vinegar (recipe) image(external)

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Lemon verbena and calendula vinegar (recipe)

1. Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
2. Place the jar in a cool, dark place.
3. Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.

4. Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.
   
   

   Food tags
   European, Vegan, Free Of..., Summer, Savory,, Easy

Lemon verbena and calendula vinegar (recipe) details:

Time:
Prep Time in Hours and Mins:5M

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