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Nasturtium Vinegar

Yields1 ServingPrep Time10 mins

This Nasturtium Vinegar provides a fantastic savory, peppery taste that will give you that spicy hit when added to you salad dressings or sauces.

Nasturtium Vinegar

 2 cups nasturtium flowers, washed and dried
 ΒΌ cup nasturtium leaves, washed and dried (I prefer the smaller leaves)
 2 rosemary stems
 2 tablespoons black peppercorns
 4 cups quality white wine vinegar
1

Wash and dry the Nasturtium leaves.

2

Remove all of the stems from the nasturtium leaves - you can use all of the nasturtium plant but remember it can be quite peppery, so I like to remove all of the stems.

3

Place the clean flowers and leaves into a large sterilized glass jar or container.

4

Add the rosemary and peppercorns.

5

Pour the vinegar over the ingredients, give a stir and set aside in a cool and dark place to infuse for 1-2 weeks.

6

Taste test after the first week and decide if you like the flavor. Leave for another week if you would like it to be more peppery. You will notice that the flowers will have faded and lost their distinctive color and the vinegar will have turned into a beautiful amber color. This will increase in darkness the longer you leave it.

7

Once you are happy with the flavor, strain the mixture through a fine sieve or filter, discard the flowers and leaves and store in sterilized bottles. We use the original vinegar bottles after we have cleaned them up or use nice old antique bottles which give it that nostalgic look.

8

Label and date your bottles and store in a cool, dark place.

9

To serve we will often transfer into smaller bottles to serve at the table and add a flower or two for great presentation.

Nutrition Facts

Serving Size 1 cup