There is not really a complex recipe for making floral or herbal vinegar. You will need to follow only a few steps to make sure you get the most out of your chosen flowers or herbs.

• For best results always pick flowers that are fully blossomed and not yet started to fade. You can use any edible flowers, that has a unique and strong perfume, such as nasturtium, marigold, or flowers of herbs such as garlic chive, chive. If you want to make an herbal vinegar, tarragon, dill, fresh bay leaf with garlic is a great choice.

• Making floral vinegar I always use either white vinegar or apple cider vinegar. Anything else would have very strong flavor for the flowers. Making herbal vinegar you can opt for white wine vinegar too.

• Clean the blossoms and shake off any bugs. Don’t wash the flowers because you will lose the fragrant pollens.

• When making elderflower vinegar make sure you pick the flowers off of the bigger stalks and use only the flowers.

• For the nasturtium vinegar, pick the flowers off the stem.
• Add flowers in the clean jar and fill up with vinegar.

• Close the jar tightly and let it sit at room temperature for 2 weeks, out of direct sunlight. Shake the jar every day. You will need to be patient and wait out this so that you get the most flavor out of the flowers.

• After this 2 week infusing period strain the vinegar, get rid of the flowers and decant the vinegar into a glass bottle, seal tight and store in the cupboard or fridge.