Flower infused vinegars are fun to make, and so pretty. These delicate floral infusions can be used to make subtly flavored dressings for all kinds of salads ~ there's lots of room for creativity using the many different edible flowers combined with a variety of vinegars.
any light colored vinegar: whitecider, rice wine, or white wine, for instance?
edible blossoms such as rosesnasturtiums lavender, impatiens, geranium, etc.
Make sure your flowers are clean and dry. Put them in a clean jar or bottle, and fill with vinegar, making sure all the flowers are immersed. Cap or cork the bottle tightly and store in a cool dark place, giving it a gentle shake every day.
Let the vinegar infuse for about 2-3 weeks, then remove the flowers, strain through a coffee filter, and re-bottle.
While plain white vinegar makes the prettiest presentation because it's crystal clear, if you are planning to use your vinegar for salads, you might want to go with a white wine vinegar.
https://theviewfromgreatisland.com/how-to-eat-flowers-part-two-flower-infused-vinegars/ August 1, 2012