Violet Vinegar Recipe
Yield: 2 PintsRecipe by luhu.jp
Ingredients:
4 cup: Wild purple violets,
4 cup: Rice vinegar,
Directions:
Pack 2 pint jars tightly with the violets. Pour the vinegar
(unheated) over the violets. Cover tightly and allow to stand in a
sunny window for 4 or 5 days; the violets will bleach out and the
vinegar become a marvelous pale lavender. Strain and keep
refrigerated.
NOTE: The original recipe called for cider vinegar, but to capture
the delicate color and flavor of the violets, I use Japanese rice
vinegar, which is not as strong or as dark as cider vinegar.
1991 ADAMS, Marcia
Heartla d
Clarkso Potter/
Publish r. New York.
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net
Source from luhu.jp
(unheated) over the violets. Cover tightly and allow to stand in a
sunny window for 4 or 5 days; the violets will bleach out and the
vinegar become a marvelous pale lavender. Strain and keep
refrigerated.
NOTE: The original recipe called for cider vinegar, but to capture
the delicate color and flavor of the violets, I use Japanese rice
vinegar, which is not as strong or as dark as cider vinegar.
1991 ADAMS, Marcia
Heartla d
Clarkso Potter/
Publish r. New York.
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net
Source from luhu.jp
Tags
Condiments