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How to Make Wild Violet Vinegar
INGREDIENTS
½ cup of violet flowers
1 cup of white wine vinegar or white balsamic vinegar
DIRECTIONS
1. Wash the flowers and let dry on a towel.
2. Fill a mason jar halfway with the violet flowers, about 1/2 a cup. Pour the vinegar over the flowers.
3. Cover the jar with a lid. If you're using a metal canning lid, put a square of parchment paper between the lid and the jar to prevent the metal from reacting with the vinegar.
4. Place the jar in a cool, dark place for 1-2 weeks.
Wild Violet Vinegar has the same shelf life as vinegar, but the color will fade with time.
WILD VIOLET Vinaigrette
1/4 cup violet infused vinegar
1 teaspoon honey (optional)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup extra virgin olive oil
1.Combine the violet vinegar, honey, sea salt and pepper together in a medium sized bowl and slowly whisk in the olive oil until emulsified.
2.Store vinaigrette in a covered jar in the refrigerator for up to a month. Best to date the jar!
Note: You can add garlic if you wish but I prefer the subtlety of just the violet taste.
