Making Tulip Vinegar

When I was younger I made many flavored oils and vinegars but as my life became more and more complicated priorities took over and some fun activities were eliminated. Why is that? Why do I eliminate fun from my life? As I glanced out my office window I knew rediscovering a tiny bit of too-long-forgotten fun was going to be easy and it was now in bloom.



Making flavored vinegars is a simple process and most of the work is waiting for the vinegar flavor to "bloom"! Here are my vinegars beginning to ferment and you can see the beginnings of a hint of color and of course you can also see a big Rottweiler butt in between the jars!






Four hours later...WOW, look at the color so far!





I used sterilized quart jars, 6% white vinegar, petals of a dozen or so red and yellow tulips and time. I let the vinegar ferment in my refrigerator 4 days before straining. Any infused vinegar must be kept refrigerated and used within 3 months.

As for taste...well that is difficult to describe. It is very pleasant and somewhat sweet like a drop or 2 of honey vinegar if there is such a thing! I will use the tulip vinegar in my Almost No-knead bread and salad dressings.








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