Flowering Currant Vinegar

This super-quick vinegar recipe makes a great dressing for spring greens or can used to add an extra depth of flavour to pasta sauces, ragus, stews, and other dishes. Alternatively, if you fancy adding some of the wonderful aromatic flavours of Flowering Currant to your homemade foraged pickles, you can substitute this vinegar for the standard variety in a pickling brine.

Flowering Currant flowers are very fragrant and marry so well with a tangy white wine vinegar.

Flowering Currant Vinegar


Prep Time: 5 Minutes

Cooking Time: None

Quantity: Makes a 350ml bottle of vinegar

  • 350ml of White Wine, Red Wine or Cider Vinegar.
  • A few sprigs (5-10) of foraged Flowering Currant flowers.


  1. Take a sterilised jam jar and place your foraged flowering currant flowers inside.
  2. Fill the jar with your chosen vinegar, and seal.
  3. Gently shake the jar once per day.
  4. After two weeks, the vinegar should have fully infused.
  5. Strain the vinegar into a jug through a sieve or muslin cloth to remove all traces of the flowers.
  6. Decant the infused vinegar into a new sterilised bottle and seal.
  7. You can store the vinegar on a shelf for up to twelve months.