This can also be made with other edible flowers like roses or marigolds.
Pick and rinse violet flowers.
Place in mason jar.
Cover with distilled white vinegar, about one part flowers to 4 parts vinegar. Use nonmetal lid.
Let sit for 1 weeks, or until the petals have lost their color.
Strain to remove petals.
Use vinegar in salad dressings, marinades, and cocktails.
Flower Petal Salad with Violet Vinaigrette
Watermelon strawberry Mint Salad