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Step 1
Fill a mason jar halfway with the violet flowers, about 1/2 a cup. Pour the white vinegar over the flowers.
Step 2
Cover the jar with a lid. If you're using a metal canning lid, put a square of parchment paper between the lid and the jar to prevent the metal from reacting with the vinegar.
Step 3
Place the jar in a cool, dark place for 1-2 weeks.