Infusing Vinegar with Citrus Peel
This method relies on patience rather than heat. By letting the vinegar sit in a dark, cool spot, you allow the oils to seep out of the pith-free peels, resulting in a clean flavor profile that cuts through heavy fats.
Watch your knife work
The white pith of the citrus is bitter and will ruin the infusion if it makes it into the jar. Use a vegetable peeler to remove only the colored skin, leaving the bitter white layer on the fruit.
- Glass canning jar with a tight-fitting lid
- Vegetable peeler
- Fine mesh strainer
- Glass storage bottle
What goes in.
- 2 cupsWhite wine vinegar or distilled white vinegar
- 3Lemons, oranges, or grapefruits (organic preferred)
Keeping the lid airtight
Because vinegar is acidic, ensure you are using a glass jar with a non-reactive lid, such as a plastic-lined canning lid or a cork, to prevent the vinegar from corroding metal and imparting a metallic taste.
The method.
Prep the citrus
Wash the fruit thoroughly and dry completely. Use a peeler to take long, thin strips of the colored peel only.
Combine
Place the peels into the glass jar and cover them entirely with the vinegar. If the peels float, they are fine, but ensure the vinegar covers them to prevent mold.
Steep
Seal the jar and place it in a cool, dark cupboard. Let it sit for 14 days, shaking the jar once every few days to redistribute the oils.
Strain and store
After two weeks, strain the vinegar through a fine mesh sieve into a clean glass bottle. Discard the spent peels.
Other turns to take.
Herbal infusion
Add a sprig of fresh rosemary or thyme to the jar with the lemon peels for a woodier, more grounded flavor.
Spiced citrus
Drop one cracked cardamom pod or a small piece of cinnamon stick in with the orange peels for a warmer, fragrant vinegar.
When it doesn't go to plan.
Always use room-temperature vinegar; it extracts oils more effectively than cold vinegar.
If the liquid turns cloudy after a few days, it is likely the natural essential oils; this is normal.
Store the finished vinegar away from direct sunlight to keep the color and flavor stable.
The ones that keep coming up.
Can I use apple cider vinegar?
You can, but the strong flavor of the cider vinegar will compete with the delicate citrus oils. White wine or plain distilled vinegar provides a cleaner canvas.
How long does it last?
The vinegar will stay good for about six months when stored in a cool, dark place.
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