Festive Herb and Edible Flowers Vinegar

Oxmoor House

Ingredients

+ Add To Shopping List
1 cup chives
1/2 cup fresh dill
1 cup fresh mint
1/2 cup fennel seeds

Preparation

To make vinegar, fill a clean, sterilized glass bottle or jar with all ingredients. Use 2/3 white vinegar to 1/3 white or red wine to make vinegar more mellow. Pour vinegar/wine mixture over herb mixture; bruise herbs with a wooden spoon.

Cover container and store in a cool, dark place at room temperature. Stir mixture once every 4 or 5 days with a wooden spoon. The vinegar will be ready in 3 to 6 weeks, depending upon how strong you want it to be.

Filter/strain herbs from vinegar. (A coffee filter and funnel work well.)

Place fresh, clean blossoms from chives, dill, borage, lavender, and mint in a clean, attractive bottle. Pour vinegar over sprigs.

Created date

October 2003