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Homemade nasturtium vinegar

Infuse vinegar with nasturtium flowers, leaves, or both for a peppery spin.
Prep Time10 mins
Servings: 24 Tablespoons
Author: Vee


  • 2 cups nasturtium flowers and/or leaves
  • 1.5 cup vinegar white wine vinegar preferred


  • Shake any bugs from flowers and/or leaves, clean as needed
  • Sterilize a jar large enough to fit your nasturtium. Stuff with nasturtium flowers and/or leaves.
  • Pour vinegar over the nasturtium, cover the jar, and store in a cool, dark place.
  • Taste vinegar after a few days to see how it tastes. Continue to store if you want a stronger flavor. Some people let it infuse for up to a month.
  • When you are done infusing it, strain it through cheesecloth or a coffee filter into a new sterile jar. If using a cork, sterilize the cork by dipping it in boiling water a few times.
  • Store in a cool dark place (like a cabinet) for up to 3 months, or the fridge for 6-8 months.