INGREDIENTS

INSTRUCTIONS

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@indy.net
Posted to MM-Recipes Digest  by Peg Doolin <peggyvt@ibm.net> on May 02,
1998

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