See how simple it is to infuse vinegar with a subtle violet sweetness and a purple flush of color. Wild violet infused vinegar can be used to make delicious salad dressing for spring vegetables and as a marinade for meats or grilled vegetables.
Wild Violet Vinegar Infusion
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
It is easy to make your own wild violet blossom vinegar. See how simple it is to infuse vinegar with a subtle violet sweetness and a purple flush of color.
Course: Salad
Cuisine: American
Servings: 1 tablespoon
Calories: 3 kcal
Author: Grow a Good Life
Ingredients
  • pint wild violet blossoms (enough to fill a jar loosely packed)
  • 1 1/2 cups white wine vinegar (or white, champagne, rice)
Equipment:
  • small sauce pan
  • 1 pint jar
Instructions
  1. Rinse the violets in cool water and spread them out on a clean kitchen towel to dry.
  2. Loosely pack the violets into a clean glass pint jar. Set aside.
  3. In a small saucepan, warm vinegar over medium-low heat to a simmer (not boiling). Turn off heat.
  4. Carefully pour warm vinegar over the violets leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for at least 2 days or up to a week. You should see some color right away, but the longer you infuse the vinegar, the darker the color.
  5. Once the vinegar has turned a lovely shade of violet, strain out the blossoms and store the violet blossom vinegar in a clean glass jar or bottle. Compost the spent blossoms.