This is the simplest vinegar infusion it’s possible to make, and you get amazingly colourful vinegar to use in salad dressings and mayonnaise. All infusions are simple whether they be in alcohol or vinegar. The trick is knowing when to remove the flowers/flavours. That is mainly determined by sampling the infusion regularly.

Don’t forget that all parts of the nasturtium can be used – the leaves in a salad or pesto or the wrap in dolmades and the seeds, my favourite, can be fermented and pickled and used as a substitute for capers. These are often called Poor Man’s Capers or Nasturtium Capers. 

Nasturtium flowers in vinegar

Nasturtium flowers in vinegar – day 1

  Ingredients

  • Fresh nasturtium flowers – red, orange, yellow or any combination of colours. The leaves and stems can also be used but the flavour of the pepper will be stronger and the colour will be diluted.
  • White wine vinegar, apple cider vinegar or white vinegar or a combination of all three. In other words, whatever is in the pantry however, I prefer straight, white vinegar – there is no likelihood of the mothers growing in apple cider vinegar and the flavour of the peppery nasturtiums will be more forward.
  • Wide mouthed jar, large enough to take the flowers.

Method

  1. Shake each flower thoroughly to remove any livestock and fill the jar with flowers, pushing down slightly.
  2. Completely cover the flowers with the chosen vinegar to the rim. It won’t take long for the flowers to shrivel and float. Cut a circle of baking paper a bit bigger than the size of the jar and push onto the flowers and vinegar then screw the lid on.
  3. Let it sit in a cool place to infuse for at least 1 – 3 weeks, turning and agitating when you walk past. The vinegar begins to colour up immediately and after a few days you will notice that your vinegar has turned a lovely shade of orange, red or yellow, depending on what colour flowers you use.
  4. Taste vinegar after a few days to see whether it has a taste you can work with in dressings. Continue to wait if you want a stronger flavour. timing will be somewhat determined by how many flowers you have used.
  5. When you have determined it is ready, strain out the nasturtium flowers through cheesecloth or a coffee filter and store the infused vinegar in a sterilised, sealed bottle in the cool pantry.