Elderflower vinegar and vinaigrette

The early summer gift to you - ELDERFLOWERS!!!

(also scroll to the bottom of the post I need your help)

The salad showstopper is here - the elderflower vinaigrette, made on your own elderflower vinegar.

BUT HURRY UP!!! It's almost the end of the elderflower season, but you can still make it if you do it in the next coming days.

This amazing aromatic and delicious elderflower vinegar, will taste spice up any old salad, some grilled veggies or fish. So get going and make enough for the summer - you will thank your self later.

Personally I harvested my flowers in the courtyard, most northern neighborhoods have these trees, so bring your scissors and a bag and start hunting!

Also you should avoid getting your stash from trees facing out to a sh*t ton of traffic... just saying.

Elderflower vinegar and vinaigrette

Yield: 1 jar

Prep time: 5 minutes (or however long it takes you to gather the flowers)

Steep time: minimum 3 days - or as long as you want

Recipe Ingredients per 250 ml (1 cup):

  • 5 large elderflower heads or 10 small ones (I'm holding a large one on the image above)

  • 250 ml white wine vinegar

For every cup of vinegar you use you use more flowers - easy peasy.


  • 1 preserving jar or mason jar

Step 1.

Locate the elderflowers in your neighborhood.

Step 2.

Cut the flower heads off with a scissor and put them gently into a plastic bag.

Step 3.

Bring a kettle of water to the boil and scold the jar and the lid, to make sure there is no bacteria in it.

Step 4.

Cut the smaller flower heads into the jar and discard the main stalks.

Step 5.

Pour vinegar over it. Close the lid and leave it in the fridge for minimum 3 days to steep.

Step 6.

Serve in a dressing or sauce with fish, veggies or salad.

Now you wait some days, and then you are ready for the next part!

Elderflower vinaigrette

100 ml elderflower vinegar

1 tsp. dijon mustard

1 tbsp. liquid honey

salt and pepper

300 ml olive oil

Step 1.

In a bowl whisk together everything apart from the oil.

Step 2.

Whilst whisking, pour in the oil little by little until it's completely combined. Season with salt, pepper and honey.


Vinegar substitutes

  1. Can you use red wine vinegar - technically, yes. It might be to overpowering for the flowers.

  2. Can I use distilled vinegar. it wont taste very good.

  3. Can I use apple cider/apple vinegar - YES, that would be amazing.

  4. Balsamic vinegar - NOPE. I mean you can, but you wont taste much elderflower.

Honey substitutes

basically you can use any sweetener you like here, but I don't recommend artificial sweetener or regular sugar.

Now what to make with it:

Pour it on anything! but for sure it works with: salads, fish or meats and grilled or steamed veggies.

Also Check out my quinoa and grilled tuna serving, it would work great with this vinaigrette.

Steamed oxheart cabbage with strawberries pickled elder flowers and elderflower vinaigrette

Yield: 2 servings

prep time: (excluding the vinegar making) 5 minutes

cooking time: 2 minutes.


2 wedges of oxheart cabbage cut with the stem on as shown on the image.

4 strawberries, sliced

4 tbsp yoghurt (I use plant based yoghurt)

lemon zest

2 tbsp of elderflower vinaigrette

a few pickled flowers


Step 1.

Fill a pot with water, just to cover the bottom of the pot (about 1 cm or just under half an inch.)

Add a nip of salt and place the cabbage in the pot. Cover with a lid.

Step 2.

Steam the cabbage for 2-3 minutes at medium high heat until it's vivid green and tender. (the thicker the piece the longer cooking time and vice versa)

Step 3.

Carefully pick up the cabbage and place it on a double folded piece of paper towel to drain. Zest the 1/4 lemon over the cabbage.

Step 4.

Plate the cabbage on two spoon fulls of yoghurt and place the strawberries around it. Top with pickled flowers, sprinkle with a little bit of salt and drizzle some vinaigrette on top.

Step 5.

Now post your beautiful work on instagram, tag me @dailystews to be reposted in my story.

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Take care, lot's of love

- Hannah