Floral vinegar adds a unique, fragrant twist to any salad dressing, marinade, or cocktail. Try making an infused vinegar today by following our simple step-by-step guide.
1. Choose your Flowers: pick fresh, edible flowers (like the ones from Blooming Kitchen Co!). We love to infused with nasturtiums, lavender, and violas to name a few. Ensure they are pesticide-free, culinary-grade, and thoroughly washed.
2. Prepare the Vinegar: select a light vinegar such as white wine, apple cider, or champagne vinegar, which wont overpower the flowers. Pour the vinegar into a clean, sterilized glass jar.
3. Add Flowers: gently bruise the flowers to release their oils, then place them in the jar with the vinegar. Use about 1 cup of flowers per 2 cups of vinegar.
4. Seal and Steep: seal the jar tightly and store it in a cool, dark place. Let the flowers infuse for 1-2 weeks, shaking the jar gently every few days to mix.
5. Strain and Bottle: after infusing, strain the vinegar through a fine mesh sieve or cheesecloth to remove the flowers. Pour the infused vinegar into a sterilized bottle and seal.
6. Store and Enjoy: label the bottle with the type of flower and date. Store in the fridge or a cool place, and using within 6 months.