Title: Violet vinegar
 Categories: Condiments
      Yield: 2 Pints
 
      4 c  Wild purple violets
      4 c  Rice vinegar
 
  Pack 2 pint jars tightly with the violets.  Pour the vinegar
  (unheated) over the violets.  Cover tightly and allow to stand in a
  sunny window for 4 or 5 days; the violets will bleach out and the
  vinegar become a marvelous pale lavender.  Strain and keep
  refrigerated.
  
  NOTE:  The original recipe called for cider vinegar, but to capture
  the delicate color and flavor of the violets, I use Japanese rice
  vinegar, which is not as strong or as dark as cider vinegar.
                                          1991    ADAMS, Marcia
                                                  Heartla d
                                                  Clarkso Potter/
                                                  Publish r. New York.
  Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net