Nasturtium Flower Vinegar
Recipe: #30203
August 25, 2018
Categories: 5 Ingredients Or Less, 5-Minute Prep, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"From our Saturday newspaper The Weekend West. Times are estimated. Yield is 2 cups (5t00ml) though I put down as 1 serve."
Ingredients
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 by Step Method
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
No special items needed.