Title: Violet Vinegar
Categories: Condiment
Yield: 2 Pints

4	c	Wild purple violets
4	c	Rice vinegar

Pack 2 pint jars tightly with the violets. Pour the vinegar (unheated) over the violets. Cover tightly and allow to stand in a sunny window for 4 or 5 days; the violets will bleach out and the vinegar become a marvelous pale lavender. Strain and keep refrigerated.

NOTE: The original recipe called for cider vinegar, but to capture the delicate color and flavor of the violets, I use Japanese rice vinegar, which is not as strong or as dark as cider vinegar. 1991 ADAMS, Marcia Heartland Clarkson Potter/ Publisher. New York. Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net

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