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.
Chive Blossom Vinegar
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- 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.
- Chive Blossoms
- White Wine Vinegar
- 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
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