So easy and lovely, this combination makes a useful addition to your pantry and a great gift! Capture the colours and flavours of spring in a bottle! Use it to make a lovely vegan potato salad on a beautiful June day!
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| Prep Time | 5 minutes |
| Passive Time | 3-4 weeks |
| Servings |
cups
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Ingredients
- 3 1/2 cups white wine vinegar or white vinegar (5%)
- 1-2 cups rose petals washed
- 3-4 garlic scapes or three or four cloves peeled
Ingredients
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Instructions
- Fill a large mason jar with your washed rose petals. Make sure your roses have not been sprayed. The darker petals will make a darker-coloured vinegar.
- Cut your garlic scapes in chunks and add to the jar. If you are using garlic cloves, just peel the cloves and add them to the jar.
- Fill the the jar with vinegar and cover tightly.
- Let sit for 2-4 weeks until the liquid is a rosy hue.
- Sieve the liquid to remove petals and garlic pieces. Now you can bottle this as you like. It makes a lovely gift and can be a delicious addition to so many recipes! Enjoy!
Recipe Notes
I used this to make a Rosy Potato Salad and it can be used whenever you use vinegar in a salad dressing! Try experimenting with different herbs to flavour your vinegar, such as rosemary or oregano! It will keep for at least a year!
