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You are here: Home / Condiments / Oils & Vinegars / Wild Garlic Vinegar

Wild Garlic Vinegar

May 17, 2016 By Gloria 8 Comments

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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. 

Wild Garlic Vinegar

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! 

Wild Garlic Vinegar

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.

Wild Garlic Vinegar

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.

Wild Garlic Vinegar

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

Wild Garlic Vinegar

Course: Vinegar
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 500 ml (2 cups)
Author: The Greedy Vegan
Print Recipe
Metric - US Customary

Ingredients

  • 500 ml apple cider vinegar
  • 25 g wild garlic flowers

Instructions

  • 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.

Notes

When it is ready for use then strain the vinegar and store in airtight jars or bottles.
This vinegar lasts for months if stored in a dark and cool place.

 

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Filed Under: All Recipes, Condiments, Oils & Vinegars Tagged With: condiment, diy, flowers, foraging, gluten free, money saving, vinegar, wild garlic

Previous Post: « Pickled Wild Garlic
Next Post: Lilac Cordial »

Reader Interactions

Comments

  1. Marilyn Williams says

    May 18, 2016 at 10:14 am

    5 stars
    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.

    Reply
    • Gloria says

      May 18, 2016 at 10:30 am

      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

      Reply
      • Samantha Damm says

        May 22, 2016 at 8:06 pm

        5 stars
        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!

        Reply
        • Gloria says

          May 22, 2016 at 9:10 pm

          You definitely should. You can use any type of fresh herb for this. It is so lovely. – Love G.

          Reply
  2. geordievegan says

    May 18, 2016 at 3:20 pm

    5 stars
    great idea!

    Reply
  3. Vegararaia says

    May 26, 2016 at 12:58 pm

    5 stars
    Great on salad. Mmm!

    Reply
    • Gloria says

      May 26, 2016 at 3:55 pm

      It adds such a great flavour. – Love, G.

      Reply

Trackbacks

  1. Wild Garlic – Les Quatre Saisons Collective says:
    June 6, 2017 at 8:21 am

    […] in breads (see this recipe for ramp malawach, the flaky yemeni flatbread), and even preserved in vinegar or […]

    Reply

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