Chive Blossom Vinegar

Chive blossom vinegar is a lovely addition to your salads and dressings. It is incredibly easy and takes only 10 minutes to put together.

The only bad part is that you have them steep for at least 2 weeks until you achieve a lovely color, aroma and flavor.

Are chive blossom edible?

Chive blossoms are just as edible and tasty as the chive leaves themselves. You can add them to salads for garnish or just eat them right off of the plant. (After washing of course.)

Making this infused vinegar with the blossoms will extend the lovely fresh flavor of fresh chive blossoms and it also makes the vinegar a lovely shade of lilac.

Chives are an incredibly easy herb to grow. They are perennial (come back year after year) and are a must-have addition to your kitchen herb garden. They grow in part sun or full sun. Chives aren’t affected by insects and diseases to speak of.

What you need

• chive blossoms – young blossoms are preferable to older flowers that are starting to brown or lose their vibrant color.
• white vinegar – use regular white distilled vinegar, white wine vinegar, champagne vinegar.

How to make it

1. Heat vinegar in a small saucepan over low heat. Do not let the vinegar boil. You just want the vinegar warm.
2. Pick fresh blooms. Add cold water to a large bowl then add blooms. Move them around gently with your hands to dislodge any tiny bugs or dirt.
3. Drain chives into a colander. Dry them between clean kitchen towels. Or use a salad spinner which works great for drying them.
4. Stuff the chives into a clean canning jar. Glass is best.
5. Fill jar with warm vinegar.
6. Use a plastic or glass lid to cover the vinegar. If using metal lids with bands, place a piece of parchment paper over jar. You do not want the vinegar to come in contact with the metal or it will corrode the lid and ruin the vinegar.
7. Then you can add the band to secure the parchment.
8. Allow the vinegar to steep for 2 weeks up to 2 months in a cool dark place until you have reached your desired color and strength of flavor. Strain the old blossoms out and discard.
9. Push on them with your hands to extract all of the vinegar out.

Vinegar will store for many months and still have a great flavor.

Important note: Remember! Store the vinegar in a container with a non corrosive lid (such as glass or plastic). Metal will corrode and ruin the vinegar.

How to store vinegar

This chive blossom vinegar can be stored in a cool, dark area in your home. It will last for many months.

To preserve for longer, this recipe can be frozen in small containers or bags to use in all of your favorite recipes.

Pro tip: Freeze it in ice cube trays. Once frozen, transfer cubes to a freezer bag or container and pull one out to use in your favorite recipes!

How to use Chive Blossom Vinegar

Use this vinegar in a variety of your favorite recipes.

• Add a few teaspoons to coleslaw for a delicious twist.
• Mix some with mayonnaise and add to your favorite potato salad for an extra zing.
• Use it in Cucumber Tomato Salad.
• Make you favorite vinaigrette and substitute it for other vinegars for a mild oniony flavor. You can also make a delicious Chive Vinaigrette.
• Use it as a marinade for chicken, pork or beef or baste it on grilled fish.
• Dip crispy French fries.
• Use it in dips.
• Use it for quick pickling like my pickled radishes or garlic scapes.
• Makes lovely hostess or holiday gifts.

If you love infused vinegars check out this delicious rhubarb vinegar.

Tools I use

• quart canning jars
• saucepans