Recipe
Redbud-Infused Vinegar
Use this in homemade vinaigrette recipes or in place of balsamic vinegar
Photo: courtesy of Unruly Gardening
Ingredients
-
⅓ cup redbud blossoms, de-stemmed
⅔ cup white wine vinegar, or champagne vinegar
Preparation
Fill a half-pint jar with the blossoms. Add the vinegar until the jar is almost full. Cover with a plastic lid and let steep for a week, or until it’s a strong pink color. (You can speed this process a bit by gently heating the vinegar before adding.) Use a fine-mesh strainer to remove plant matter, and store finished vinegar in the refrigerator for up to 4 months.
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