A Summer of Vinegar
During the Alaska summer, plants are sprouting, greening up, flowering, fruiting, and storing nutrients in their roots. It is a joy to capture snippets of all this growth energy and preserve it to sav...
Ingredients
- 1 part dried herbs, equal mix of rose petals and mint leaves, or whatever herbs you’d like
- 2 parts honey
Preparation
Fill a clean jar a little less than halfway with dried herbs. It is important that the herbs are dried because adding water to the mix dilutes the honey and can cause mold to form. Honey is antimicrobial so dried herbs will preserve well in it.
Pour honey over the herbs and use a clean utensil to help it seep through the herbs. They should be fully submerged.
Set the jar in a cool dark spot and turn it once a day. Let it infuse for 1–3 weeks. After honey is infused, strain the mixture through cheesecloth or a mesh strainer into a clean container. You can save your honey-soaked herbs to add to tea or other drinks.
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