epicurious5.0
Lilac Vinegar
The lilac essence comes through this homemade lilac vinegar with a sweet floral scent that lingers just above the acidity. It's an easy DIY project.
👥 1 Servings👤 Kirsten K. Shockey📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
📝 Preparation Steps
1
Pour most of the juice into a sanitized widemouthed gallon jar, add the blossoms, and pour in as much of the remaining juice as will fit. Stir well with a wooden spoon.
2
Cover the jar with a basket-style coffee filter or a piece of unbleached cotton (butter muslin or tightly woven cheesecloth). Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
3
If possible, place in an environment where the temperature is between 50° and 65°F. Wild yeasts like a cool temperature, so the closer you stay in this range, the better. Wild yeasts typically are slow to start, so don’t expect to see bubbles in your jar for a couple of days or more.
4
Stir once a day for the first 5 or 6 days. Unlike with most ferments, you want to get some oxygen in the mix. However, make sure the flower petals themselves stay submerged, otherwise they can become a host for undesirable opportunistic bacteria.
5
Add the raw vinegar. Stir well and replace the covering.
raw, unpasteurized, unfiltered vinegar, or a vinegar mother1 cup
6
Place on your counter or in another spot that is 75° to 86°F.
7
Check the vinegar in a month, when you should have nice acidity. However, it may take another month or two to fully develop, especially if your environment is cooler.
8
Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and flavors to develop.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...