Peppery Nasturtium Vinegar

April 01, 2013


Place flowers, leaves, chives, rosemary, and peppercorns in a jar; add vinegar. Cover with lid (if metal, put a sheet of plastic wrap in between the lid and jar). Steep for 2–3 weeks. Strain through cheesecloth into a bottle. Store in a cool, dark place.

NOTE: Add this peppery, flower- and herb-infused vinegar to stews and soups, or use it to make vinaigrette.

Recipe courtesy of Elizabeth Sniegocki


  • 2 cups nasturtium blossoms, washed and dried
  • 1 cup nasturtium leaves
  • ¼ cup chopped chives
  • 2 sprigs rosemary
  • 2 tablespoons black peppercorns
  • 4 cups white wine vinegar
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