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Elderflower vinegar

Elderflower Vinegar

  • Author: Tastebotanical
  • Prep Time: 5
  • Total Time: 5 minutes plus 2 weeks to mature
  • Yield: 500 ml 1x
  • Category: Vinegar
  • Cuisine: English


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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