1bottleunseasoned white rice vinegar or white wine vinegar(12–16 ounces)
6–8leavesnasturtium(fresh; discard any damaged leaves)
3–4bloomsnasturtium(fresh)
1small handfulfresh chives or garlic chives(include blooms if desired)
Instructions
Cut and gather the nasturtium leaves and blooms along with the chives or garlic chives. Discard any damaged leaves. Wash gently under cool water and pat dry.
Push the herbs into a bottle of vinegar, or combine in a larger jar with a nonreactive lid. Ensure the herbs are completely submerged.
Let the mixture steep for several days before using. Strain if desired.
Notes
Besides making oil-and-vinegar dressings, use this vinegar to perk up butter sauces, slaws, sautéed meats, or mayonnaise.
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