Chive blossom vinegar is as pretty as it is tasty! If you have chives in your garden, you can make this condiment to use for salads or summer recipes. It would make a lovely gift too! Other herbs will work well, so don’t fret if you don’t have the blossoms on hand. I’ll share some other options in the post…the basic tutorial is the same. What I love about this particular infused vinegar is the gorgeous pale color and mild onion flavor! So lovely for using in light salad dressings and it will look pretty on the table too! Lets add flavor from the garden…
vinegar with a twist
you won’t need many ingredients…just white wine vinegar and your clean, organic blossoms!
tip:
you’ll want organic chives to be sure they’re free of any pesticides. you can clean them by gently swishing them in cool water and softly tapping the bloom dry on a clean towel
you’ll want to use about 1/2 cup chive blossoms to one cup vinegar. of course, any ratio will work…anything goes!
once you’ve snipped the blossoms from the stem you’ll want to find an airtight container for steeping the vinegar. i like use clear mason jars…
pour in your vinegar…
and add the blooms!
seal up your container and store it in a cool, dry cupboard for about 2-3 weeks.
once your chive blossom vinegar has finished steeping, it will turn a beautiful pale pink! use a funnel lined with cheese cloth to strain it into your container…
you’ll have a mildly flavored, beautiful vinegar to add to whatever your heart desires!
your vinegar will last 5-6 months (or longer) in a clean container!
chive blossom vinegar…pretty delicious in pink!
notes:
you can create a quick method by warming your vinegar first. you can steep it for 2-3 days rather than the weeks, but the flavor and color can be better in the longer process. the more blossoms & longer it sits the more intense the color can be too.
using the cheese cloth is important as it will catch any smaller particles of the blossoms. the better the straining process, the longer your vinegar will last.
if you don’t have chive blossoms, try other herbs such as 2-3 sprigs of lemon balm, rosemary, thyme, sage, or 1-2 whole cloves of garlic. you can use any edible flowers or herbs.
save any extra blossoms to pluck and sprinkle over salads including potato salad, deviled eggs, cheeses, and soup. you can add them to biscuit batter too!
pin for later~
