Ok, I will admit that adding zests could be considered Spices, they have been used that way for a long time so it made sense but my first though was HUH, Citrus is not a spice, took a bit to wrap my head around it.. then I got the old thinker going and here is my offering..

I made Citrus Vinegar as the main part..

• One Lemon, One Lime, One tangerine, and One Blood Orange*
• 2 Cups of White Wine Vinager
• a pinch of salt

Put it all into a pot and bring to a boil, cool and jar it up into a glass jar, and let it sit for a week.

The strain though a sieve and cheesecloth to get rid of all the pulp and skins, Then heat the vinegar with 3 tsbp of sugar, till hot and combined and then put in a clean new jar, cool and use, Store in the fridge if you are going to hold it for a bit.

*Please use the blood orange if you can find it, it will add the most delightful color to your Vinager that a regular orange won’t.. see what I mean?

Can be used on fish, veggies and for what I am after.. Salad Dressings!

A week Later and here is the finished Citrus Vinager, what a heavonly color and amazing flavor this has got, I just put the jar in front of a window with natural light to take this photo, the vinager is quite a bit thicker then typical would be. It made a full pint jar.

So here is my offical recipe,

Citrus Dressing on Cabbage Salad.

• 2 tbsp of sheep feta or any kind of feta- I made homemade Sheep
• 2 tbsp of olive oil
• 2 tbsp of water
• 2 tbsp of Citrus Vinager
• 1 tbsp of Mayo
• Fresh Cracked Black Pepper to taste

Blend the above till smooth in a food processor or by hand if you don’t mind if its not perfectly smooth, which I don’t.. make half a cup of dressing. This is a tangy dressing with great flavor, can be used as a veggie dip, on salads or as a sandwhich spread, its nice and thick.

Diced 3 cups of green cabbage, 1/2 cup of pumpkin seeds, 1/2 cup of dried Cranberries, Mix the above an the dressing together, allow to chill in the fridge and for flavors to meld.