Chive Blossom Vinegar

In a previous article we talked about chives, what they are and how to use them.

I mentioned that you can make chive vinegar with those lovely chive blossoms. It really is so simple to do that it seems incredibly wasteful not too.

The blossoms provide a soft onion flavour to the wine vinegar. This is perfect for using when making salad dressing or deglazing a pan.

For the most developed flavour, be patient and wait 2 weeks before fishing out the blossoms and using the vinegar.

Servings	Prep Time	Cook Time
	5 minutes

Recipe Notes

Use your favourite vinegar: ie., white, white wine, red wine, rice vinegar
Store in a clean glass jar.
Be sure that the blossoms are completely covered with the vinegar. I find that using a small bottle that has a narrower neck will hold the blossoms below the vinegar.
Store at room temperature, in a cool dark place for two weeks before taking out the blossoms.
The vinegar will have a shelf life of 3-4 months.

Clip off chive blossoms and give them a good rinse in a bowl of clean water. I like to dry them with a salad spinner to get rid of excess water, dirt and critters
Place in a clean jar with a tight fitting lid
Cover blossoms completely with vinegar
Store in a cool dark place for 2 weeks
Strain out the blossoms with a fine cloth
That is it. Enjoy on salads or anywhere else you use vinegar