Lilac Vinegar

Lilacs in vinegar

Since the lilacs are in bloom I decided to preserve some of them and make lilac vinegar. As long as they are grown where chemicals haven’t been sprayed lilacs blossoms are edible. I just place clean blossoms in a jar and cover with red wine vinegar.* Put a lid on the jar and store in a cupboard for 10 days or longer. When ready to use, strain out the blossoms and discard them. Pour the vinegar through a coffee filter to get out any remaining plant material. Use in salad dressings and marinades. You can transfer the lilac vinegar to a decorative bottle. It can be stored at room temperature but will hold its color longer if kept cool, even refrigerated.

* always use vinegar that is 5% acidity. You can use white wine vinegar, cider vinegar or whatever vinegar you like.