Citrus Vinegar

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Citrus Peels + Vinegar = 2 great products
Peels from a pitcher of fresh lemonade are harnessed for more than one purpose!

This easily made infused vinegar is dual purpose.  You can use it in salad dressings, marinades, and stir fries, and you can add it to homemade cleaning products to boost the effectiveness of the vinegar.  Orange oil in particular is famous for its cleaning properties.  I have also used lemons, limes, tangerines, and grapefruit with success.  See Organic All-Purpose Cleaner for directions on making a handy household spray cleaner.  Don’t you love finding a use for something you would ordinarily discard?


Peels of 4-5 oranges or the equivalent
Distilled white vinegar 
Quart-size canning jar with a non-metal lid (plastic caps can be purchased in the canning supply aisle.)

Save your peels as you eat the oranges, putting them in the quart jar and covering them with vinegar.  Cap tightly.  You can use a regular canning lid if you cover the mouth of the jar with several layers of plastic wrap first to prevent rust from forming.  

Set aside for 1 – 2 weeks, shaking the jar occasionally.

Strain the vinegar into another jar and discard the peels.  You have just made Citrus Vinegar.

Pour infused vinegar through a muslin-lined strainer into a jar for 
storage up to 1 year at room temperature. 

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