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Make Elderflower Vinegar Yourself – That’s How It Works

Make elderflower vinegar yourself: you need it

The list of required ingredients is manageable.

  • On the one hand, you need elderflower umbels, a total of 170 g of flowers.
  • On the other hand, vinegar should of course not be missing. You need a liter. It doesn’t really matter which vinegar you use, it just needs to be of high quality. A good white wine vinegar works best.
  • It is best to use a mason jar to prepare.

How to prepare the vinegar

Preparing the elderflowers takes the most time.

  1. If you haven’t already done so when harvesting, first shake out the elderberry. This will remove any remaining insects. Also, check that there are no aphids on the umbels.
  2. Once the coarse dirt has been removed, briefly rinse the cones under a weak jet of water. Shake off the flowers briefly and let them dry. To do this, place the umbels with the blossoms down on kitchen paper.
  3. After a while, the flowers should be dry enough to cut off. This is a bit of work, you should do it carefully. Only the very small green stalks may be put in the vinegar with the blossoms.
  4. If you have a total of 170 g of flowers, put them in a large, clean, and tightly sealable container and add the vinegar. Seal the jar well.
  5. There will likely be some blossoms floating on the vinegar. Wait a few hours and press down on those buds with a clean wooden spoon.
  6. Now the vinegar needs to steep in a dark place. This takes about eight to ten weeks. Shake the vinegar occasionally during this time.
  7. You can then fill the vinegar into bottles. Pour it through a coffee or tea filter. This not only filters out the flowers, but also the small suspended matter.
  8. You will receive a clear vinegar that you can use immediately to give salads a fine aroma. By the way, homemade elderflower vinegar is also a great gift.
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Written by John Myers

Professional Chef with 25 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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