Redbud Vinaigrette

2 steps

Used to replace balsamic vinaigrette

Updated at: Wed, 17 Apr 2024 12:20:46 GMT

Nutrition balance score

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Ingredients

1 servings

⅓ cupblossoms

destemmed

⅔ cupwhite wine vinegar

Instructions

Step 1

Fill a half-pint jar with the blossoms. Add the vinegar until the jar is almost full. Cover with a plastic lid and let steep for a week, or until it’s a strong pink color. (You can speed this process a bit by gently heating the vinegar before adding.)

Step 2

Use a fine-mesh strainer to remove plant matter, and store finished vinegar in the refrigerator for up to 4 months.