Spirited Vinegars: Nasturtium and Garlic Chive Flower Vinegar

June/July 1997
By Maggie Oster 
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Makes 2 cups

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Add a few flowers to the bottle after straining. It will look pretty and remind you of the vinegar’s flavor.

  • ½ cup nasturtium flowers
  • ½ cup garlic chive flowers
  • 2 cups apple cider vinegar
  1. Combine the nasturtium flowers, garlic chive flowers, and vinegar in a steeping container. Attach a lid. Set the container in a cool, dark place, shaking every couple of days.
  2. Taste after a week, then filter (or let it steep longer until the flavor is to your liking). Pour into bottles, cap tightly, seal if desired, and label.

Maggie Oster is the author of many books on gardening and cooking, including Herbal Vinegar, 1994, and her latest, The Herbal Palate, 1996, both from Storey Communications. She is also a freelance photographer and horticulturist who lives in Indiana and Kentucky.

Click here for more vinegar recipes from the original article, Spirited Vinegars.

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