I opted to use a handful of the dried lavender buds I got from the lovely Roxanne's Dried Flowers in Pittsburgh as well as a spoonful of dried lemon peel from our local Whole Foods in my variation.
- 1/4 to 1/2 cup dried edible-grade lavender buds
- 1 T dried lemon peel
- 1 cup white wine or champagne vinegar
When the vinegar looks good and ready, pour the liquid through a strainer and simmer in a pan for a few minutes (do not let it reach a boiling point). Return the vinegar to the original jar and cover tightly. Store in a cool dark place for up to a year.