Violet Vinegar

This mixture works as a salad dressing and a marinade.

Makes: 8 ouncesHands-on: 10 minutesDifficulty: Easy

Makes: 8 ounces


  • 1 bottle (8 oz.) Champagne vinegar
  • ¼ cup fragrant violet petals, rinsed


  • Pour out ⅓ of vinegar into a measuring cup.
  • Place violets in the vinegar bottle; fill with as much vinegar as will fit. Excess vinegar can be stored elsewhere.
  • Cap and let steep 4 days, shaking regularly. Strain. Keep in a cool, dark place. The shelf life is 1 year.