Lavender Vinegar

Finally harvested the lavender for a batch of vinegar. I’ll steep it for a few weeks and then strain and filter it. Later on I’ll combine it with other flower-infused vinegars.

It’s easy to make. Just add 2 cups of vinegar for every cup of blossoms. If you are using dried flowers use 1/3 cup for every 2 cups of vinegar.  Store in a cool, dark place in a container with a tight-fitting lid.Steep for at least 2 weeks- or longer.

Be sure to use vinegar that is 5% acidity- it will say that on the label. I like to use white wine vinegar, red wine vinegar or cider vinegar.

Also be sure that the flowers you are using are edible and have not been sprayed with pesticides.

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