Lemon vinegar (4)

Wash the lemons and grate the peel of one.

Peel the skin of the spiral, taking care not to cut the white part, and cut it into thin strips.

Now cut the lemons into wedges.

Crush the peppercorns.

In a stainless steel pot from the edge top, pour the vinegar, zest and lemon strips, pepper 3 slices of lemon and a pinch of salt.

Put on the heat and bring to a boil, then strain through a sieve and bottle.

Leave the vinegar for 15 days in a cool, dark place, before using it.

This vinegar is good for seasoning salads, potatoes and mild-tasting dishes.