Lemon Verbena and Calendula Vinegar

Recipe by Rita1652
READY IN: 5mins
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart vinegar (Use a good quality vinegar be it a white wine vinegar, red wine vinegar, rice wine vinegar, Champagn)
  • 1 -2
    cup lemon verbena leaf, Picked as soon as the morning due is dry. If washing dry completely. bruised
  • 12 - 1
    cup calendula flowers
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DIRECTIONS

  • Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
  • Place the jar in a cool, dark place.
  • Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.
  • Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.
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