Title: Flower Vinegar
Categories: Vegetable Condiment
Yield: 6 Servings

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Information

Many different flowers may be used to make a vinegar that is delicious and delicately tinted. Roses, violets, primroses, nasturiums, lavender, clover, elder flowers, rosemary, or thyme flowers are all good choices.

Remove the stems and the green and white heels from the flowers or petals. If using large flowers, fill a wide-mouthed jar half or two- thirds full with the flowers, then pour either a good white wine vinegar or cider vinegar over the flowers to fill the jar, making sure the flowers are completely covered. The blossoms will sink to the bottom of the jar within a few days. When this occurs, you can add more flowers if you wish. Taste the vinegar regularly until it achieves the strength you want. Rebottle in clean, smaller bottles, adding fresh smaller food flowers to the liquid for decoration.

If using small flowers, simply insert them into the bottle of vinegar without decanting it. A cup of flowers to a pint of vinegar serves well.

If possible, leave the jar or bottle of vinegar with the flowers added in the sun and it will help draw out the flavor of the blooms while they steep.

Best if kept refrigerated.

Posted by Julie Rampke. Reposted by Fred Peters. From: Helen Peagram Date: 06 Mar 98

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