Edible Flower Infused Vinegar
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3
2 reviews
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Course
Condiments
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Cuisine
American
Edible Flower Infused Vinegar
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Flower infused vinegars are fun to make, and so pretty. These delicate floral infusions can be used to make subtly flavored dressings for all kinds of salads ~ there's lots of room for creativity using the many different edible flowers combined with a variety of vinegars.
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Ingredients
- white vinegar cider, rice wine, or white wine, for instance?, any light colored vinegar
- edible blossoms nasturtiums lavender, impatiens, geranium, etc, such as roses
Instructions
- Make sure your flowers are clean and dry. Put them in a clean jar or bottle, and fill with vinegar, making sure all the flowers are immersed. Cap or cork the bottle tightly and store in a cool dark place, giving it a gentle shake every day.
- Let the vinegar infuse for about 2-3 weeks, then remove the flowers, strain through a coffee filter, and re-bottle.
- While plain white vinegar makes the prettiest presentation because it's crystal clear, if you are planning to use your vinegar for salads, you might want to go with a white wine vinegar.
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Overall Rating
3
2 reviews
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