Lemon Thyme Vinegar

Using a vegetable peeler, cut a thin spiral strip of peel from the lemon, 6 to 8 inches long. Using a chopstick or wooden skewer, squeeze the lemon zest and thyme into a clean 12-to 16-ounce bottle. Fill the bottle with white wine vinegar (the vinegar should completely cover the greens) and close it. Store in a cool, dark place for at least 1 week or up to 4 months.