Pink Blooming Herb Vinegar
At just that right time of year, my perennial herb garden looks like a flowerbed. My chives and sage grow beautiful purple and lavendar blossoms.
These pretty little flowers are edible and can be used for infusion, which is exactly what I do to get this pretty pink vinegar! π
Ingredients
1 cup white vinegar
1/4 cup chive blossoms
4 sage blossoms
Yields: 1 cup
Per serving* (per Tbsp):
Calories: 3
Net carbs: 0
Protein (grams): 0
Fat (grams): 0
Prep time: 5 min
Cook time: -
Total time: 18 days
* Net carbs and other nutritional information may vary based on brand used
Directions
Thoroughly wash the chive and sage blossoms, and pat them dry with a paper towel.
Place the blossoms in a small mason jar, then add the white vinegar.
Close the mason jar and keep in a pantry or cupboard for 18 days.
Strain to remove the blossoms, saving only the infused vinegar. Store at room temperature in a mason jar or other glass container.
Use the pink vinegar in dressings or any recipe to add a light chive and sage flavour.
Pink Blooming Herb Vinegar
Ingredients
- 1 cup white vinegar
- 1/4 cup chive blossoms
- 4 sage blossoms
Instructions
- Thoroughly wash the chive ad sage blossoms, and pat them dry with a paper towel.
- Place the blossoms in a small mason jar, then add the white vinegar.
- Close the mason jar and keep in a pantry or cupboard for 18 days.
- Strain to remove the blossoms, saving only the infused vinegar. Store at room temperature in a mason jar or other glass container.
- Use the pink vinegar in dressings or any recipe to add a light chive and sage flavour.
Nutrition Facts
Calories
3Fat (grams)
0Net carbs
0Protein (grams)
0* Net carbs and other nutritional information may vary based on brand used