Yield: 1 servings
|Peel of 1 lemon rind- sliced|
|2 cups||White vinegar|
Put raspberries into a sealable bottle, size may vary as recipe is flexible, but ½ liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.
If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar.
Converted by MC_Buster.
NOTES : Recipe Courtesy of Bari Lynn, author, Eclectic Living Recipe by: IN FOOD TODAY SHOW #INK098 Converted by MM_Buster v2.0l.