Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
Discovering new ways to make my own condiments at home has turned into one of my favourite hobbies during the past year. It is incredibly gratifying to reach into your cupboard and see that the vast majority of your sauces, pickles and herb mixes are home made. This wild garlic vinegar is taking it a step further. It is so incredibly easy to make and one of the ingredients can be picked for free.
I have been making my own herb infused vinegar for years. They’re so easy to make that it would be a shame not to try it. All you need to do is muster up some patience – it takes 2 weeks of resting time, but trust me, it’s worth it!
Not only is it cheaper and healthier to make your own infused vinegar because you skip all the unnecessary and harmful ingredients that come with many store bought items but you also know perfectly well what is in it. Simply because you made it yourself.
Vinegar is far more than just a salad dressing ingredient. Try giving your roast vegetables a light spray during their last few minutes in the oven, add it to a marinade or use it to make your own mayonnaise. The possibilities are endless. I found that this wild garlic vinegar goes incredibly well with roast vegetables in particular.
While I do love a jar packed with garlic flowers as centerpiece during dinner parties I prefer to use the flowers in vinegar. Once the guests leave I tend to use said centerpiece and turn it into wild garlic vinegar. Would be a shame to waste those delicious flowers now, wouldn’t it?
Wild Garlic Vinegar
- 500 ml apple cider vinegar
- 25 g wild garlic flowers
- Carefully look through the flowers and pick them off the stems.
- Fill them into a mason jar or glass bottle of your choice. Pour the vinegar over them, seal tightly and shake to make sure all flowers are submerged.
- The flowers will change appearance quickly because of the vinegar but that is normal and necessary. The petals will lose their bright white colour and turn slightly transparent. Store the vinegar in a dark and cool place to infuse for at least 14-20 days, the longer the better.
Marilyn Williams says
I have never heard of wild garlic before and I don’t recognise it neither from your photos, But it sounds wonderful. I guess you could do that with anything that infuses. I haven’t gone down that road yet, but you have inspired me! Thanks for sharing.
If you can’t find wild garlic then you can alternatively use chives and a small garlic clove to replicate this recipe. You can also wait for chives to go into bloom and use their flowers. It is just as delicious. I know quite a few people who walked past wild garlic for years without knowing it is edible and very delicious so maybe have a closer look at this post. “Identifying and picking wild garlic.” Additionally you can infuse vinegar with any herb and even fruits with that method.
– Love, G
Samantha Damm says
I’ve been wanting to try something like this. I enjoyed the lovely photos and will probably try the chive flowers too. Thanks for shareing!
You definitely should. You can use any type of fresh herb for this. It is so lovely. – Love G.
Great on salad. Mmm!
It adds such a great flavour. – Love, G.