Rose Vinegar. is a traditional Stuart recipe for a classic method of flavouring vinegar with dried rose petals. The full recipe is presented here and I hope you enjoy this classic Stuart version of: Rose Vinegar.
Keep Roses dried, or dried Elder flowers, put them into several double glasses or stone bottles, write upon them, and set them in the sun, by the fire, or in a warm oven; when the vinegar is out, put in more flowers, put out the old, and fill them up with the vinegar again.
Modern Redaction
Ingredients:
150g dried rose petals
400ml white wine vinegar
Method:
Pack half the rose petals into a jar then pour over 300ml of the vinegar. Set aside in the sun for a few days, or until the colour has been drained from the rose petals.
Pour off the vinegar and remove the rose petals. Place fresh rose petals in the jar then pour over the vinegar. Top up with fresh vinegar, seal with a vinegar-proof lid and set aside to infuse for at least 2 months before use.
