1 litre white vinegar
2 lemons
4 bay leaves
Pour the vinegar into a stainless steel pan. Wash the lemons and pare the rind from them with a potato peeler. Add the peel to the pan with the bay leaves and boil for 5 minutes. Cover and leave to go cold. Bottle, including the peel and the bay. Leave for 4 weeks. The vinegar can then either be strained and bottled or used as it is, depending on the strength you require.