Go Back
Print
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

  1. Half fill the glass jar with freshly picked violet flowers, approximately ½ - ¾ cup.

  2. Pour the vinegar over the flowers.

  3. 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.

  4. Drain the liquid from the flowers, discard the flowers and pour the violet vinegar into a bottle.

  5. Seal, date and store in a cool, dark place.

Notes
  1. If the flowers are soiled, gently wash them and lay them out on a tray until the moisture from the water has dried.
  2. 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.
  3. The color of the vinegar will change with time.