Use for salads, marinades and deglazing sauce. Herbs must be clean.
Do not exceed 1:4 ratio of herbs to vinegar. Herbs must be constantly
immersed in tightly capped bottles.
8 oz bottle of seasoned rice wine or champagne vinegar
1/4 C fresh violets (preferably v. odorata, rinsed well and spun dry)
Uncap the vinegar bottle and set it into the sink. Push the violets
into the vinegar, and let any excess vinegar run down the drain. Wipe
the neck of the bottle with a clean, wet dishrag. Cap the bottle and
turn it upside down a couple of times to immerse the herbs. Leave the
bottle on the counter, turning it over and back up again daily to
promote dispersion and immerse the flowers. After three or four days,
strain out the flowers through a plastic strainer or coffee filter.
Re-cap and store in a cool, dry, dark place for up to one year.
Caution: See Caution in main article.
