Flower-infused vinegar is a simple and delicious way to add a unique flavour to your cooking. The process of infusing vinegar with flowers allows the vinegar to take on the floral notes of the blossoms, creating a sweet and tangy flavour that can enhance the taste of a variety of dishes.
Flower-infused vinegar can be used as a salad dressing, marinade, or even in cocktails and making your own flower-infused vinegar is an easy and cost-effective way to elevate your culinary creations and impress your guests with your creativity in the kitchen.
Makes 1 cup
Ingredients & Method
- You will need as many blossoms as possible to fit into a jar relatively tightly.
- Once you have packed the magnolia petals into a jar, you must cover the petals in vinegar.
- I typically opt for either traditional distilled, organic apple cider vinegar or raspberry vinegar.
- Store the jar in a cool, dry place for 10 to 14 days and then remove the petals.
Use the vinegar as a base for vinaigrettes, or combine equal quantities of soya sauce, magnolia vinegar, and a few slices of garlic and use it as a dipping sauce for fish or dumplings.
Tip
When preparing the magnolias to use in these recipes, be sure to wash the flowers and ensure they are free from any debris.
Use Magnolia-Infused Vinegar in this Roasted Persimmon, Prosciutto & Fresh Mozzarella Salad.
Here are some other recipes using magnolias:
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Chef ILona Daniel is Harrowsmith's Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.
