Easy Homemade Lavender Scented And Infused Vinegar - cooking recipe

Ingredients

4 (350 ml) bottles white wine vinegar
20 sprigs of freshly picked lavender

Preparation

Place five sprigs of lavender in each bottle. Close the bottles again and leave them in a sunny place for four weeks. If you still have fresh lavender halfway through the maturation process, replace the lavender in the bottles with fresh sprigs.
For long term storage, store in a cool, dry and dark place. Last for up to 2 or 3 years.
Use in salad dressings, mayonnaise, marinades, dips and spreads.