Ingredients
Rice-wine vinegar or apple-cider vinegar, as needed
2 red stems fresh angelica with leaf tips
1 healthy unpeeled spicebush twig
2 sprigs fresh garlic mustard with blossoms and leaves
Equal amounts apple-cider vinegar and red-wine vinegar, as needed
1/4 cup Violet Syrup
White vinegar, as needed
2 ramps with leaves removed and stems left intact, rinsed clean
3 long-stemmed wild violets, for garnish
Preparation
For each vinegar, place the flavor ingredients in a clean, dry glass bottle. Fill the bottles with the appropriate vinegar, and seal tightly. Steep in a cool, dark place for one week for flavors to develop. After that, keep vinegars for up to 2 weeks, refrigerated.
