|4 cups||Wild purple violets|
|4 cups||Rice vinegar|
|1991 ADAMS, Marcia|
|Publish r. New York.|
Pack 2 pint jars tightly with the violets. Pour the vinegar (unheated) over the violets. Cover tightly and allow to stand in a sunny window for 4 or 5 days; the violets will bleach out and the vinegar become a marvelous pale lavender. Strain and keep refrigerated.
NOTE: The original recipe called for cider vinegar, but to capture the delicate color and flavor of the violets, I use Japanese rice vinegar, which is not as strong or as dark as cider vinegar.
Submitted by John Hartman Indianapolis, IN 1996 hartman@...
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