Redbud-Infused Vinegar

Use this in homemade vinaigrette recipes or in place of balsamic vinegar

A cup of redbud vinegar

Photo: courtesy of Unruly Gardening


    • ⅓ cup redbud blossoms, de-stemmed

    • ⅔ cup white wine vinegar, or champagne vinegar


  1. 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.