Elderflower vinegar recipe and step-by-step

Here in the UK, the elderflower season kicks in at the end of May and thoughts quickly turn to making elderflower liqueur. But that’s not all you can do with these fragrant little flowers: with just a handful, you can turn commercial vinegar into a beautiful floral spice to add the flavor of English summer to dressings, cucumbers, and marinades.

Depending on how much time you have, there are two easy routes you can go down. They give slightly different results, so you can try both of them and see which one you prefer. Once bottled, the vinegar can be kept in a cool, dark place for up to a year and is a nice gift – just stick a handwritten label with a bit of string and a sprig of elderflower and you have British summer in a bottle!

BEFORE YOU START:

It is important to pick elderflower from bushes away from the roadside to minimize fumes and pollution.
Use the elderflower as soon as possible after harvesting so that it retains its wonderfully fresh taste.
Sterilize your jar and bottles. (Watch our video on how to sterilize jars)

YOU WILL NEED:

1 x 1 liter jar or container, with lid
1 liter of white wine vinegar
20 heads of freshly picked elderberries
1 x 1 liter bottle or some smaller ones

METHOD 1 (TOTAL DURATION: 2 TO 3 WEEKS)

Shake heads very well to remove any excess dirt or small bugs (you can wash the elderflower, but it will make the flavor less strong).
Pick the flowers from the stems into the container.
Pour in vinegar.
Cover with a lid and leave in a light place for 2 to 3 weeks. After 2 weeks, give it a little taste to see if it takes a little longer.
Once the vinegar tastes the way you want it, pour the vinegar through a piece of muslin cloth, discard the flowers, and pour it into sterilized bottles. Store the vinegar in a cool, dry place and use it within a year.

METHOD 2 (TOTAL TIME: 12 HOURS TO OVERNIGHT)

Shake heads very well to remove any excess dirt or small bugs (you can wash the elderflower, but it will make the flavor less strong).
Put the vinegar in a large saucepan and bring to the boil. Remove from heat and pluck the flowers into the hot vinegar, stir, then cover and let steep for 12 hours or overnight.
The next morning, strain the vinegar through a piece of muslin cloth and discard the flowers.
Fill into sterilized bottles. Store the vinegar in a cool, dry place and use within 1 year.