Blossom vinegar

    Plum blossom vinegar
    1 liter of white wine vinegar or other light fruit vinegar.
    6 whole black peppercorns
    2 handfuls of plum flowers
    Put vinegar and peppercorns in a saucepan and heat gently up to 40-50 degrees.
    Pick plum blossoms from the stems and put into the vinegar.
    Pull the pan from heat and let the vinegar cool slightly.
    Pour the vinegar, peppercorns and flowers on the bottle and let it stand a few days before use.
    Vinegar can be kept in 5-6 months on bottles and is almost just better with time.
    Vinegar is rounded and perfumed by the flowers, making it very smooth and very suitable for food.
    Use it in dressings, marinades, for fish, shellfish, poultry, and to balance sauces and stews  with.

    Dandelion vinegar
    1 liter of white wine vinegar or other light fruit vinegar.
    10 whole fennel seeds
    15 dandelions
    Put vinegar and fennel seeds in a saucepan and heat gently up to 40-50 degrees.
    Pick flowers from the stems and put into the vinegar.
    Pull the pan from heat and let the vinegar cool slightly.
    Pour the vinegar, fennel seeds and dandelions back on the bottle and let it stand a few days before use.
    Vinegar can be kept in 5-6 months on bottles and is almost just better with time.
    Vinegar is rounded and perfumed of  the dandelions, which makes it very smooth and very suitable for food.
    Use it for dressings, marinades, fish, shellfish, poultry and baked vegetables.

    Leave a Reply

    Your email address will not be published. Required fields are marked *