Making Tulip Vinegar

by Michelle on May 10, 2008

When I was younger I made many flavored oils and vinegars but as my life became more and more complicated priorities took over and some fun activities were eliminated. Why is that? Why do I eliminate fun from my life? As I glanced out my office window I knew rediscovering a tiny bit of too-long-forgotten fun was going to be easy and it was now in bloom.

Making flavored vinegars is a simple process and most of the work is waiting for the vinegar flavor to “bloom”! Here are my vinegars beginning to ferment and you can see the beginnings of a hint of color and of course you can also see a big Rottweiler butt in between the jars!

Four hours later…WOW, look at the color so far!

I used sterilized quart jars, 6% white vinegar, petals of a dozen or so red and yellow tulips and time. I let the vinegar ferment in my refrigerator 4 days before straining. Any infused vinegar must be kept refrigerated and used within 3 months.

As for taste…well that is difficult to describe. It is very pleasant and somewhat sweet like a drop or 2 of honey vinegar if there is such a thing! I will use the tulip vinegar in my Almost No-knead bread and salad dressings.

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Cookin' Canuck March 17, 2010 at 1:25 pm

    How pretty and what a fun idea!

  • Vinegar Infused with fresh Lilac Blossoms October 2, 2010 at 7:53 pm

    […] made my Lilac Vinegar very similar to my Tulip Vinegar. But since the Lilac bloom is much smaller then a Tulip blossom I just used my kitchen shears and […]

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