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>> 4 cups fresh rose petals (1/2 cup dried)
>> 2 cups fresh elderberry flowers (1/4 cup dried)
>> 1/4 cup fresh lavender flowers (2 tbsp dried)
>> 4 cups organic apple cider vinegar
When picking fresh flowers, be sure that they are free of moisture (dew, rain, etc) before using them in this recipe.
Place all the flowers in a clean glass mason jar. (This recipe can easily be divided in half and two jars can be used.) Add the apple cider vinegar. Stir well to combine. If using a mason jar, use some parchment paper to cover the metal lid.
The flowers will float to the top, so you will need to stir (or shake) it about every second day as it infuses. Almost immediately, the vinegar will take on a reddish hue from the rose petals. Label and date the vinegar. Store in a dark and cool location to infuse.
Let infuse for three weeks. Strain the vinegar into a clean bowl. Transfer to a brown glass bottle with a screw top. Store in a cool, dark location.
Wild Edibles in Recipe: Lavender
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Elderberry
Recipe Category: Vinegars and Oils
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