Mother Earth Living

Roses: Easy Two-Step Method for Rose-Infused Vinegar

Rose-infused vinegar can add variety to salads, sauces, mayonnaise and vegetables.
By Susan Belsinger
February/March 2012
Add to My MSN

Use rice wine vinegar or white wine vinegar to make rose-infused vinegar.
Photo by Lilyana Vynogradova


Content Tools

Related Content

Natural Lip Balm: Addicted to Lip Balm: Red Roses BeesWork

Red Roses by BeesWork is a natural lip balm and natural lip tint that gets its color from the alkane...

Connect with Others Canning Across America

The Canning Across America blog brings canning enthusiasts and young canners together with its CAN-A...

The Path to Herbalism

The art of healing our bodies with herbs is a new fascination in Erin McIntosh's life. Learn more ab...

New Year, New Herbs, New Spices

At the start of a new year, make a resolution to clear your spice cupboard of old herbs and spices.

After choosing your flowers and vinegar, you are ready to make your infused vinegar. Use clean, sterilized canning jars, pint or quart. Fill the jars about halfway full of the flowers of your choice; rinse the flowers first if necessary and spin or pat them dry.

Pour the vinegar into the jar, leaving 1/2-inch headspace, and seal. I purchase the plastic canning lids to use when making vinegars and tinctures, since a metal lid will corrode from acid or alcohol. If you do not have these, place a layer of plastic wrap over the rim of the jar before screwing on a metal lid. Place out of sunlight for two to four weeks. I put mine on the kitchen counter and shake it every day.

If using red rose petals, the vinegar will turn bright ruby red within a few hours or overnight. After the suggested time has passed, strain the vinegar through cheesecloth, and pour into clean bottles. Label them and store away from light.


Susan Belsinger loves immersing herself in all things herbal and looks forward to researching, growing, cooking and photographing each new Herb of the Year. 

To read more about roses, see the International Herb Association’s book, Rose, Herb of the Year 2012, edited by Susan Belsinger. To purchase, visit The International Herb Association website.  

Click here for the main article, 2012 Herb of the Year: The Rose (Rosa spp.).








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.