Pungent, but so pretty, these vinegars were a delight to make. I gathered up chive blossoms in abundance along with bits of purple and varigated sage for the first batch. I cooked up the vinegar to near boiling and then poured it into jars stuffed with the beautiful blossoms and herbs. The next batch became nasturtium-thyme. My nasturtiums this year are the heirloom variety ‘Alaska’. The plants bubble over their pretty varigated foliage with red, orange and yellow blooms. I love how the different colors of the blossoms infuse the vinegar with varying levels of peach, orange and red. Together the bottles all look like the most gorgeous sunset.
I made up some tags, tied them on with ribbon, and now these dashing vinegars are ready to give as hostess gifts at this party or that bbq throughout the summer.
Oh, and they taste really good. As far as vinegars go, you know. They’ll make worthy and punchy contributions to plenty of marinades and dressings.
Beautiful! Where did you get such lovely bottles?
My plan had been to order them from Jean’s Greens, but then I found them at AC Moore first!
[…] This year, Jeff’s stepmom blessed me with bottles! She saved up a whole bunch of bottles from her fancy specialty vinegar and offered them up to me. I was overjoyed. The graceful long-necked bottles make up an even prettier batch of vinegar than last year. […]