Yield: 2 Pints
| Measure | Ingredient |
|---|---|
| 4 cups | Wild purple violets |
| 4 cups | Rice vinegar |
| \N \N | 1991 ADAMS, Marcia |
| \N \N | Heartla d |
| \N \N | Clarkso Potter/ |
| \N \N | 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@...