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A jar of finished wild violet vinegar on stump with fresh violet flowers.

Wild Violet Vinegar

Rachel at Grow a Good Life
Capture the flavor and beauty of spring with this simple wild violet vinegar. Made with fresh violet blossoms and a mild vinegar, this easy infusion creates a lightly floral vinegar perfect for dressings, marinades, and more.
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Prep Time 10 minutes
Cook Time 10 minutes
Infusing Time 7 days
Total Time 7 days 20 minutes
Course Pantry Ingredients
Cuisine American
Servings 24 servings
Calories 3 kcal

Ingredients
  

  • 1 pint fresh wild violet blossoms loosely packed
  • 1 1/2 cups white wine vinegar champagne, or rice vinegar

Instructions
 

  • Rinse the violet blossoms in cool water and spread them out on a clean kitchen towel to dry completely.
  • Loosely pack the dried violets into a clean glass pint jar, and set aside.
  • In a small saucepan, warm the vinegar over medium-low heat until it just begins to simmer. Do not boil.
  • Carefully pour the warm vinegar over the blossoms, leaving about 1 inch of headspace.
  • Cover the jar and store it in a cool, dark place for at least 2 days or up to 1 week, until the desired color develops.
  • Strain out the blossoms and transfer the vinegar to a clean glass jar or bottle for storage.
  • Yield: 16 ounces

Notes

  • Use a light-colored vinegar for the best color and flavor.
  • The vinegar may naturally change from purple to pink over time.
  • Store in a cool, dark place for the best quality.

Nutrition

Serving: 1tablespoonCalories: 3kcal
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