Wildflower-Infused Vinegar

July 28, 2012

Infusing vinegars is easy. All you need is a jar, some vinegar, and one or more of your favorite herbs, flowers or spices. Here, beside the house, we’ve got whole hedges of wild rose (Northeastern rose or Rosa Nitida), and there are thickets of blooming elderflower down by the river. Why look further.

A month from now we’ll have a deliciously floral vinegar to use in salad dressings and other sauces all through the winter.

You can also infuse vinegar with herbs like thyme, rosemary, tarragon, oregano or sage. If you have nasturtium, that tastes great too. Some people use plain vinegar but I prefer white wine or apple cider vinegar, which have a smoother finish and more depth of flavor. Don’t discard the pickled flowers. Those are tasty too.

What would you use to infuse your vinegar?

Ingredients

• 2 cups loosely packed wild roses (20-25 heads) or elderflowers (6-8 large heads)
• 4 cups white wine or apple cider vinegar

Clean the flowers and remove any insects.
Put them in a sterilized jar and fill with the vinegar.
Store in a cool, dark place with a lid for at least a month before using.
At this point you can strain out the flowers/herbs.
Will keep for over a year in a cool, dark place.

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