Nasturtium Flower Vinegar

1
Servings
5m
Prep Time
5m
Cook Time
10m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated. Yield is 2 cups (5t00ml) though I put down as 1 serve."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (525.1 g)
  • Calories 99
  • Total Fat - 0 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 41.4 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 0.4 g
  • Calcium - 38.1 mg
  • Iron - 2.4 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0 mg

Step 1

Put the vinegar in a saucepan over medium heat and simmer for 5 minutes, until warm.

Step 2

Place the nasturtium flowers in a jar with a thigh-fitting lid and pour the warm vinegar over the flowers and seal the jar tightly and leave in direct sunlight for up to a week to extract the colour and flavour from the flowers.

Step 3

Store in a cool, dry place for another week, then strain the vinegar through a fine-mesh sieve into a sterilised glass jar, discarding the flowers.

Step 4

NOTE - Use the vinegar in marinades for meat and seafood, to make a vinaigrette or drizzle over a salad. Rose petals, chive flowers, hibiscus or rose geraniums also work well.

Tips & Variations


No special items needed.

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