Wash violets; let dry, and place in a sterilized jar.
Place vinegar in a medium size saucepan; bring to a boil. Pour over violets in jar. Cover with a metal lid, and screw band tight. Let stand 5 days in a warm place; shake jar daily.
Strain vinegar through 4 layers of cheesecloth into a decorative bottle, discarding violets. Seal with a cork or other airtight lid. Use in salad dressings.
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