Violet Vinegar

I'm trying to cook more and cook better. So far, it's slow progress. Who knew? Violet vinegar is hardly cooking, but it was satisfying to make and even more so to use (although I am currently underwhelmed by the flavor). My two kind friends, Rachel and Christy, helped pick violets in Morningside Park. Thanks ladies! You can usually find violets in moist shady spots. Some have whiter flowers. Those are fine to use too.

I found several recipes for violet vinegar online. The gist of them is to put clean picked violet blossoms in rice vinegar for a while. One recipe mentioned that leaving the jars to sit in the window would increase the spiciness of the vinegar, but I cannot speak to that (yet). So far mine tastes much like the original vinegar, but now it's a pretty color.

You should pick only healthy young flowers. Gather a lot. Let's say at least a half a brown paper bag full. Rinse and drain the flowers gently. Pick off any stems. Put the mound of flowers in a glass half pint jar and pour the vinegar over them. Let set. Ta da, vinegar made purple.

This is on the first day. As time wore on, the vinegar turned color and the flowers lost theirs.