Using Wild Violets: Sweet and Sour
I have always loved wild violets; seeing them pop up in the yard is a sure sign Spring is here! Recently I have been taking advantage of the abundance and experimenting with them in an edible capacity. Here are two recipes created with this years harvest – one sweet and one sour.
The syrup is great for cocktails, baking and pancakes and waffles. The vinegar is perfect for quick pickles, salad dressings and mock-tails!
Whatever it is, the way you tell your story online can make all the difference.
Wild Violet Syrup
Makes one 8-oz jar
Ingredients:
1/2 cup packed wild violets
1 cup hot water
1/2 cup honey
1/4 tsp lemon juice
Directions:
In a glass bowl, pour hot water over violets, then add lemon juice. Set aside (covered) overnight. Strain the liquid into a glass measuring cup, using a wooden or rubber spoon to gently press all the liquid out of the flowers. Bring a small pot of water to a boil then reduced to a simmer. Place your glass bowl over the pot and add your honey. Stir frequently until honey is fully dissolved and combined ( the color will probably change from purple to gold). Remove from heat and let cool, then store in the refrigerator in a glass jar.
Wild Violet Vinegar
Makes one 4-oz jar
Ingredients:
1/4 cup wild violets
1/2 cup apple cider vinegar
Directions:
Fill an 4-oz jam jar with violets then top with vinegar. Cover the top with parchment paper, then jar lid. Store vinegar in a cool, dark place or 1-2 weeks before use.
Whatever it is, the way you tell your story online can make all the difference.
