I was wandering around the garden in the first week of August, something I rarely find time for any more, which saddens me, as I love my garden and I love being outdoors.
As I rounded the corner, past the spring bulb bed, trying to ignore the weeds, my attention was immediately drawn to a dark space where there was a carpet of flowering violets, and a few snowflakes in bloom as well. Memories of my late mum, our family home, and my childhood came flooding back, and the snowflakes brought memories of my Gran. Let me share a little of my memories with you.
Snow Flake in the Garden
Violets in the garden
Violet in the garden
Snow Flake in the Garden
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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
Category:
Condiment
Style:
Australian
Keyword:
Vinegar, Violet, White Wine Vinegar
Author: sbaskitchen
-
½ - ¾
cup
violet flowers
(viola odorata) also known as sweet violets, wild violets, or woodland violets
-
1
cup
white wine or champagne vinegar
-
Half fill the glass jar with freshly picked violet flowers, approximately ½ - ¾ cup.
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Pour the vinegar over the flowers.
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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.
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Drain the liquid from the flowers, discard the flowers and pour the violet vinegar into a bottle.
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Seal, date and store in a cool, dark place.
- 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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