- 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
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