On the Menu Today~
My new obsession~
It can be drizzled on grilled or roasted meats,
grilled or roasted fruits and roasted vegetables..
even drizzled over ice cream.
Flavored vinegar can be added to marinades and/or used as a baste.
Making your own flavored vinegar is so easy,
it’s surprising I haven’t made any sooner…
well, that is all about to change~
fresh violet flowers
white wine vinegar
- Go out in your yard and pick 1 cup fresh violet flowers. (from un-sprayed areas)
- Gently rinse violets if you feel it’s necessarily. (I inspect my violets while I’m picking them)
- Put violets in a clean glass jar. (a jar large enough to hold 3 cups of liquid)
- Fill jar 1/2 full of violets.
- Pour 2 cups white wine vinegar over violets. Cap with a non-metallic lid. (Vinegar will corrode metal) If you only have a metal cap, place a layer or two of plastic wrap between cap and vinegar.
- Let this mixture sit for a week or two in a cool, dark place. Strain the vinegar. Store in a bottle with a cork cap in a cool, dark place for a year or longer. (If you can wait that long:)
Beautiful color after only 2 days~