Vinegar

This beautiful purple, violet infused, vinegar works perfectly in salad dressings, particularly dressings for salads featuring white meats and fish, and it is so very easy to make!

Violets from the garden…

Violet Vinegar

Vinaigre de Violette - Violet Vinegar

Prep Time

20 mins

Cook Time

0 mins

Category: Condiment

Style: Australian

Keyword: Vinegar, Violet, White Wine Vinegar

Author: sbaskitchen

Ingredients

½ - ¾ cup violet flowers (viola odorata) also known as sweet violets, wild violets, or woodland violets
1 cup white wine or champagne vinegar

Instructions

Half fill the glass jar with freshly picked violet flowers, approximately ½ - ¾ cup.
Pour the vinegar over the flowers.
Seal the jar with a non-reactive lid and place the jar in a cool, dark place for 1-2 weeks. After this time the flowers will have leached their colour into the vinegar, and the vinegar will have a violet aroma.
Drain the liquid from the flowers, discard the flowers and pour the violet vinegar into a bottle.
Seal, date and store in a cool, dark place.

Notes

If the flowers are soiled, gently wash them and lay them out on a tray until the moisture from the water has dried.
Some people place the jar in direct sunlight, however I choose to place it in a cool dark place, as I do when making tarragon vinegar.
The color of the vinegar will change with time.

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Yum

I hadn’t planned on this post, but as mentioned in my previous post, I am on a cleaning /decluttering mission. This weekend just gone I was on a mission to clean out the larder… You know those jars of goodies that have been preserved/canned but never used – they need to go? So with much welcomed help from Gary, all jars have been emptied, cleaned and ready for refilling.

It was during this purge that I reached for my vinegar jars, believing that the much neglected mothers would have all dried out and shrivelled up. Ughh the task ahead to clean those jars! Then, low and behold, I found something alive… Ugly? Absolutley! – but I was sooooo excited!

I discovered that the sherry in the jar I’d started twelve months or so ago, and although dramatically reduced, it hadn’t totally dried up – and there sitting on top was the mother, alive and well. Did I mention that I was sooooo excited! I couldn’t believe it. I immediately took the jar to the kitchen, took out the little coffee pot and filter, purchased specifically for this purpose, and started to strain the vinegar away from the mother.