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 use white wine vinegar as it helps bring out the colour better. You can use apple cider vinegar, though the colours will not be as vibrant.

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.

This lovely infused vinegar can be used in salad dressings or marinades; as a replacement for vinegar in your cooking.