This easy Elderflower Vinegar is a fantastic way of capturing the floral flavour of fresh elderflowers. Use it in dressings and as a condiment in sweet and savoury dishes.
- 500 ml (17 fluid oz) vinegar (eg white wine, cider or rice wine vinegar)
- 4 heads of fresh elderflower
- Check that the elderflowers are free from insects. You can wash your elderflowers if you wish. However, to ensure a stronger flavour, it is better not to wash them.
- Put the elderflowers into a jam jar and cover with the vinegar. You may need to push them down a bit to ensure that they are completely covered by the vinegar.
- Cover the jar with a lid and leave for two weeks for the vinegar to mature at room temperature. Check every day or so to ensure that the flowers are still covered by the vinegar.
- After two weeks, strain the vinegar to remove the elderflowers. The easiest way to do this is to pour it through a sieve lined with a piece of clean muslin.
- The flavoured vinegar will keep indefinitely in a lidded jar or bottle.
You can easily increase the quantities in this recipe. The ratio is 4 elderflower heads for each 500 ml of vinegar
Keywords: vinegar, elderflower