It is October 9th and some of my flowers like nasturtiums are flourishing and so are the bees hoping for one or two last tastes of nectar so necessary for the well-being of their hives. Is Fall ever coming to Southern Michigan?
This is one happy bee!
This is one happy bumblebee!
This little bee tried really hard to get to the nectar of one of the flowers I dropped while cutting them for this vinegar.
Another happy bee drinking away at my miniature edible marigolds… oh my would you look at the detail on this pretty bee…
A decision to be made – nice bottle of Pinot Grigio or rice vinegar. I didn’t have enough rice vinegar so I went with the wine – probably would have gone with the wine anyways 🙂
Nasturtium Vinegar
- nasturtiums (preferably without bugs)
- white wine (use a fairly decent bottle) or unseasoned rice vinegar (you can also use apple cider vinegar – Bragg’s preferred)
- large jar with a lid
Pick your flowers, wash and dry them. Add enough to half-fill a large jar. Heat the wine or rice vinegar and pour over the flowers. Be sure the flowers are totally covered with wine or vinegar as mold could grow on uncovered parts of the flowers.
Allow to steep overnight on your counter, uncovered. Cover the top with plastic wrap if using a metal lid then I refrigerate it for 3 weeks. Smell and taste to see if your vinegar is ready. Strain, discard the flowers, and pour into decorative bottles.
Comment: Oct. 17th – this is only an experiment as I found this idea/recipe in one of my herb books. I do not know how this will turn out – I have been reading more about this procedure. I probably should have waited to post but I wanted to share the pictures of the bees and the flowers before a frost hit.
http://cookingwithauntjuju.com/2018/10/09/nasturtium-vineg…-or-rice-vinegar/
See how pretty the color of the vinegar is just after a couple hours of steeping. Remember I did use the deep orange flowers…
Linking to Angie @ Fiesta Friday #245 and Liz @ spadesspatulasandspoons.com and Deb @ Pantry Portfolio
wow!! Beautiful. Some years I have so many in my garden, One year I decorated a birthday cake with it. This is a good recipe indeed.
Thanks! It’s so easy to make. I decorated a cake with white icing for my husband once – they are such a pretty flower.
I agree. So many colors.
Such a great idea!
“preferable without bugs” lol
Thanks – I only found a couple. I always leave the flowers out for awhile before I use them and sure enough they make their appearance if there are any.
🙂
Great post Judi…. love when you incorporate gardening + cooking 🙂 I don’t believe summer is over yet, I see our friendlies all over the flowers here too, but I think this weekend it will be here for sure.
Thanks so much Loretta – I grow a lot of herbs and edible flowers such as nasturtiums. 80 today but they are talking about our first frost this weekend…
I have never seen this! Wow! and that colour! ⭐ We have loads on the allotment and I was wondering how to use more! What a great recipe Judi thank you!
Thanks Laurena – I love nasturtiums and they are at their best in the Fall. Such a pretty flower to use in cooking/baking or just to garnish a dish. The seed pods are considered “poor man’s capers”. Never tried them…
A lovely idea and it must have an amazing taste. All our nasturtiums have gone to sleep for the winter, but next year I’ll be making this vinegar.
Thank you Ron – these deep orange/red flowers make a pretty, slightly peppery, vinegar. Do try this next year – so easy to do.
How fun! You’ve just kind opened up a whole realm of possibilities for flavored vinegar!
Thanks Mollie – pretty color too! I love my nasturtiums 🙂
This is so cool! I’ve never heard this kind of thing before. I love making stuff with the things that are growing outside. I also love that you have honey bees!
Thanks – I never spray (always pick off the bad guys), I grow edible flowers, many herbs and a few veggies that attract bees (and unfortunately wasps early in the season). I encourage the bees to come and visit and I do this even with my container garden. If you grow nasturtiums give this vinegar a try – the deeper color (orange or red) gives the prettiest color 🙂
Brilliant! Those are some happy bees and then also some happy humans with what seems to be a delightful vinegar! Thanks for sharing at Fiesta Friday! – Deb
Thanks Deb – this was the last day I saw the busy honey bees and I am “happy” to have provided them with nectar all season long. Other areas may have dwindling numbers of bees but not in my backyard 🙂 The vinegar is easy to make and has a beautiful color. Can’t wait to use it in a few weeks.
Actually, a week later and I saw a couple of bees on my deck looking at my poor nasturtiums that just got hit by a frost!
Mmm… this sounds delicious! Thanks for sharing at Fiesta Friday.
Thanks – nasturtiums are one of my favorite edible flowers. They make beautiful garnishes on cakes or salads or with any dish, colorful and peppery vinegar and the seed pods are considered “poor man’s capers.
How do you use it? Does it ferment at all? Sounds very interesting and is very pretty as well.
Mainly in salad dressings especially when I am adding nasturtium flowers as a garnish or as a drizzle over veggies. I do plan to experiment more once the process is done. Yes, it will ferment! I used a good quality bottle of wine (all wine contains some vinegar). I’ve used a raw unfiltered apple cider vinegar before but wanted to start with wine (that’s what I had plenty of at the time before a frost threatened). I can remember my hubby’s wine-making days and how many bottles of white especially turned to vinegar. You will be able to “smell” and “taste” when your vinegar is ready.
I am going to have to try it. I make my own red wine vinegar but have always heard white wine vinegar is more difficult.
That’s so cool, Judi!! I did grow nasturtiums, but I haven’t checked my garden in weeks. It’d be a surprise if they all survived, but if they did I’ll definitely give this a try.
Thanks Angie – it was a last minute post; pictures, recipe and link. I do use them in salads, chopped up, and of course they make beautiful garnishes. I have never tried to make “poor man’s capers” with them as I like the real ones too much 🙂