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Elderflower vinegar

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Ingredients for 1 servings:

  • 20 elderflower heads (fully bloomed)
  • 1 liter of vinegar (white wine vinegar, 5% acidity)
  • 1 tbsp peppercorns, red

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Don’t wash the elderflower heads, just tap them lightly to remove any unwanted “guests.” Cut most of the stems, using only the outer blossoms. Place them in a bottle, pour the vinegar over them, and add the peppercorns. Let the mixture stand for about three weeks. It can be left in the sun if it’s shining. Then strain or filter. Store in a dark place. I’ve enjoyed the elderberry vinegar a lot this summer. It goes well with green salads, especially when sprayed over before serving. It has a scent of elderberry, and the red pepper provides a pleasant heat. Versatile.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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