Home › The Principles of Cookery › NASTURTIUM VINEGAR (for flavouring Sauces, etc.)

NASTURTIUM VINEGAR (for flavouring Sauces, etc.)

Gather nasturtium flowers which are fully blown, put them into large glass bottles, and shake them well together. Fill the bottle with cold vinegar, and put a finely-minced shallot and the third of a clove of garlic with each quart. Let the vinegar remain for two months. At the end of that time strain it through a tamis, and add half an ounce of cayenne and half an ounce of salt. Put the vinegar into small bottles, and cork securely. Probable cost, 8d. per quart.