Instructions: Heat 1 quart white wine or distilled vinegar (do not boil). Pour over peel of 2 lemons and 2 cloves crushed garlic in a crock or jar. Let stand, covered in a warm place for 2 weeks. Check for flavor. When it has reached the flavor you desire, strain into clean bottles. Or, combine vinegar, lemon peel and garlic. Cover and let stand for 3-4 weeks. Bottle.

Makes 1
quart. Make a vinaigrette with lemon garlic vinegar and use to marinate poached fish fillets or steaks.

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