It’s so easy that it’s almost not a recipe, but you will have all year long a delicately perfumed vinegar for flowery dressings !
Vinegar
Pour the vinegar in a bigger bottle. Remove the leaves and stems, and add the flowers in the vinegar (about two handfuls for half a liter of vinegar) and allow to macerate for at least two weeks before using the vinegar.
It’s unnecessary to remove the flowers, but more pleasant to strain them when using the vinegar.
Plate: Constance @ Bernardaud
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