Nasturtium Vinegar

I spotted a reference to this in an old cookery book – Nasturtium Vinegar. It's spectacular! The old recipe book suggested it would be good for a mutton sauce. We'll bear that in mind, but I think we'll more likely use it for garnishing herbed ricotta, for hard-boiled egg salad, for salads and, honestly, it's so good you could eat it from the spoon.

Nasturtium Vinegar

A large bowl of freshly picked nasturtium flowers
500ml distilled white malt vinegar
handful cloves
handful peppercorns
1 clove garlic, sliced

I also opened a sachet of mulled wine spices and added a pinch of that. I think it contained cinnamon, dried orange, allspice.

Push the flowers into a sterilised bottle, adding the spices and garlic as you go. Cover and leave for a few days after which it becomes a lovely lurid pink, and tastes of nasturtium. I think I'll strain it, but right now, I'm enjoying the petal effect.