Use the flowers as soon as possible after harvesting. To remove them from the stalk and small stems, rub gently with your thumb and forefinger in a downward motion over a bowl. They should drop without much effort. It’s harder to do if you wait too long and the flower heads are slightly wilted.The size of the flowers will vary based on the type of elder tree, but the idea is to pack them very loosely into the pint jar.

Add the maple syrup and vinegar, then close the lid.

Shake the jar gently so the syrup and vinegar mix well. You want the jar to be quite full—you can add more vinegar if necessary.

Let stand for 2 to 3 weeks in a cool, dark place.

Strain the vinegar and discard the flowers.

Transfer the vinegar into a clean bottle or glass container.

Cap tightly and store in the refrigerator or a cool, dark place (below 65°F/18°C).

Shelf life for optimum flavors is around 6 months, or up to a year in perfect storage conditions.