Nasturtium Infused Vinegar

Nasturtiums are lovely, easy-to-grow edible flowers. With their bright colours and lovely peppery flavour, the nasturtium flowers make a wonderful nasturtium infused vinegar that can be used in a variety of dishes.

 

Nasturtium Infused Vinegar

Both the leaves and the flowers of nasturtiums are edible with a lovely peppery taste, they can be eaten raw in salads, pestos and many other dishes. For this nasturtium infused vinegar recipe, you can use both the leaves and flowers, or just the flowers. 

For this recipe, I used white wine vinegar as it helps bring out the colour better. Basic white vinegar can also be used, though you may find it a little more acidic in flavour. You can use apple cider vinegar, though the colours will not be as vibrant, more yellow-ish in colour.

Flowers or Leaves?

When making this vinegar, I used mainly flowers, though the leaves can also be added to the mixture.

The leaves will add no colour to the vinegar, though they will add a peppery flavour with a touch of earthiness.

The flowers add the colours, with the peppery flavour, though no earthiness.

Using a mixture of both leaves and flowers, will give you a mix of the flavour and colour. The colour will be slightly lower, depending on the ratio of flowers that have been added to the vinegar.

Making Nasturtium Infused Vinegar

To make this vinegar, you will need:

• fresh nasturtium flowers
• white wine vinegar or apple cider vinegar or white vinegar

Gently shake the freshly picked nasturtium flowers to make sure there are no bugs hiding in the leaves.

Place the flowers into a glass jar.

Completely cover the flowers with your chosen vinegar. You may find that the flowers float. You can use a weight to hold them under the vinegar if you wish. I fold a small piece of baking paper over a few times and place it on top of the flowers.

Add the lid to your jar and let it sit in a cool place to infuse for at least 1 – 3 weeks. After a few days you will notice that your vinegar is turning a lovely shade of orange, red or yellow, depending of what colour flowers you use.

When ready, strain out the nasturtium flowers and store your infused vinegar in an airtight glass jar in the cool pantry.

Storing homemade Nasturtium Infused Vinegar

Make sure that it is stored in sterilised jars. 

Store this vinegar in a dark cabinet for around three months. If stored in the fridge, it should last up to eight months.

For longer storage, you can try water bath canning for around 10 minutes, depending on your altitude. Just follow the recommended canning techniques.

You will know if your vinegar has gone bad as it usually goes cloudy, bubbly and even mouldy. 

Sitting it in sunlight will decrease the life span of the vinegar,

Using  Nasturtium Vinegar

This lovely infused vinegar can be used

• In salad dressings
• In marinades
• As a replacement for vinegar in your cooking, though will add a peppery hint to your dish
• As a digestive tonic – drink a small amount as a digestive before meals
• Mixed with honey and warm water for a soothing tea
• Use to make vegetable pickles
• In a variety of savoury sauces and gravies

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