4 cups ( 1 liter ) white wine vinegar
2 cups ( 500 ml) white wine
zest of 4 lemons - cut into twirls
6 cloves garlic, lightly crushed
1 bunch lemon scented thyme
3 bay leaves
1 extra lemon
Place all the ingredients except the extra lemon in a large, sterilized, screw top jar or a covered crock. Seal, and allow the mixture to infuse at room temperature for at least a month. Strain the lemon vinegar and decant it into new sterilized bottles. Discard the contents of the sieve. Make some extra twirls of lemon zest and add them to the bottles. Store the vinegar in a cool dark place. Makes about 6 cups.