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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

Rachel at Grow a Good Life
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Pantry Ingredients
Cuisine American
Servings 1 tablespoon
Calories 3 kcal

Ingredients
  

  • pint wild violet blossoms (enough to fill a jar loosely packed)
  • 1 1/2 cups white wine vinegar (or white, champagne, rice)

Instructions
 

  • Rinse the violets in cool water and spread them out on a clean kitchen towel to dry.
  • Loosely pack the violets into a clean glass pint jar. Set aside.
  • In a small saucepan, warm vinegar over medium-low heat to a simmer (not boiling). Turn off heat.
  • 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.
  • 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.

Nutrition

Calories: 3kcal
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