Wednesday, May 22, 2013

Red Clover Vinegar and Vinaigartte

There are many methods of making flower or herb vinegars.  I started making clover vinegar when we started the foraging family project three years ago.  This recipe works well.

Fill a quart sized Mason jar with red clover blossoms. 
Add 2 cups white vinegar, 1/4 tsp salt, and 3 tbsp honey to small pot.  Boil.
Pour over red clover blossoms.  Let sit.
The next day strain liquid back into pot.  Boil. Add liquid back to flowers in mason jar.  Repeat for 3 to 7 days until liquid becomes purpley pink.
Store clover vinegar in a jar without a metal lid--the vinegar will destroy the lid. The vinegar lasts a long time--I've used mine for over a year.

Red Clover Vinegarette:

I play around with the amounts in this recipe (usually eyeballing it), but try this to start--adjusting the amount of any ingredient to suit your taste.

1/3 cup olive oil
1/3 cup red clover vinegar
1 tsp mustard
1 tbsp maple syrup
salt and pepper to taste

Shake well and serve over salad!


  1. Replies
    1. Yes, white clover is edible, but the flavor is not as strong or sweet as red. Pick one of each and suck on the flower--the difference is noticeable. If you try the white clover in a vinegar, let us know how it turns out!

  2. Interesting vinegar. I just spread the word to hundreds more people by posting to, the world's most active Yahoo! foraging group.

    But, I see you don't have new entries in '04. Will you continue the blog?

    Sam Schaperow, M.S.