Infused vinegars are extremely easy to make and are great for using in dressings. They also make cute gifts. Vinegar is so acidic that its breaks down the infused matter and extracts all the wonderful aromas and flavors into the vinegar.
I made nasturtium vinegar, which adds a hint of a peppery flavor to the vinegar and a stunning color. Just make sure your nasturtiums have never been sprayed with any type of pesticide.
- 2 cups nasturtium flowers, washed and dried
- ¼ cup small nasturtium leaves, washed and dried
- 4 cups quality white wine vinegar
- Place the clean flowers and leaves into a large sterilized glass jar.
- Pour the vinegar over the ingredients, give a stir and set aside in a cool and dark place to infuse for 2-4 weeks. Gently stir the vinegar every few days to blend the flavors.
- Strain the flowers out of the vinegar by pouring it through muslin.
- Pour into a glass storage bottle with lid.
- Label and date your bottles and store in a cool, dark place.