Elderflower vinegar in bottles and jars

Here in the UK, the end of May signals the beginning of elderflower season, and thoughts quickly turn to making elderflower cordial. But that’s not all you can do with these fragrant little flowers: just a handful can turn standard, shop-bought vinegar into a beautiful floral condiment to bring the taste of English summer to dressings, pickles and marinades.

There are two simple routes you can go down, depending on how much time you have. They give slightly different results, so you could try both and see which one you prefer. Once bottled the vinegar will last for up to a year in a cool, dark place, and will make a lovely gift – simply tie on a handwritten label with some twine and a sprig of elderflower and you’ve got British summertime in a bottle!

 

BEFORE YOU BEGIN: 

  1. It’s important to try to pick elderflowers from bushes away from the roadside to minimise fumes and pollution. 
  2. Use the elderflowers as soon as possible after picking to retain all their lovely fresh flavour. 
  3. Sterilise your glass jar and bottles. (Watch our video on how to sterilise jars)

 

YOU WILL NEED:

1 x 1-litre glass jar or container, with lid
1 litre white wine vinegar
20 heads freshly picked elderflower
1 x 1-litre bottle, or a few smaller ones

 

METHOD 1 (TOTAL TIME: 2 TO 3 WEEKS)

  1. Give the heads a really good shake to remove any excess dirt or little bugs (you can wash the elderflower, but it will make the flavour less powerful).

  2. Pick the flowers from the stalks into the container.

  3. Pour in the vinegar.

  4. Cover with a lid and leave in a bright spot for 2 to 3 weeks to infuse. Give it a little taste after 2 weeks, to see if it needs a little longer.

  5. Once the vinegar is tasting how you want it to, strain the vinegar through a piece of muslin cloth, discarding the flowers, then pour into sterilised bottles. Store the vinegar in a cool dry place and use within 1 year.

 

METHOD 2 (TOTAL TIME: 12 HOURS TO OVERNIGHT)

  1. Give the heads a really good shake to remove any excess dirt or little bugs (you can wash the elderflower, but it will make the flavour less powerful).
  2. Pour the vinegar into a large saucepan and bring to the boil. Remove from the heat and pick the flowers into the hot vinegar, give them a stir, then cover and leave to steep for 12 hours or overnight.

  3. The next morning, strain the vinegar through a piece of muslin cloth, discarding the flowers.

  4. Pour into sterilised bottles. Store the vinegar in a cool dry place and use within 1 year.

Got a glut of elderflowers? Find more ways with these joyful little flowers here