Chive Blossom Vinegar
Updated: Oct 15
It is so easy to infuse vinegar with the subtle onion flavour and the pretty pink colour of chive blossoms.
Chive blossoms burst out in spring and early summer. These gorgeous flowers can be used in salads or as an edible garnish in many different dishes. If you don't grow your own chives, or knows anyone who does, you can often find the blossoms sold in bunches at farmer's markets in May and June.
This vinegar is easy to make and adds a lovely flavour to summer salads. This recipe will allow you to enjoy the flavour of spring all year long. It also makes a great handmade gift!
Chives contain a variety of important nutrients such as potassium, iron and calcium. They are also a rich source of vitamins C and K. Two compounds found in this small plant, allicin (the same compound found in garlic) and quercetin, have been linked to improved heart health due to their ability to reduce cholesterol.
So lets get to the vinegar:
Immerse freshly picked blossoms in cold water for a few minutes to get rid of any dirt. Using a colander, strain out the blossoms. Use a salad spinner or some paper towel to dry them further. Don't worry about getting rid of all of the water. Place blossoms in a mason jar and cover them with the vinegar of your choice. I used rice vinegar which is clear and turns pink after infused. Champagne or white wine vinegar are also good choices. Cover the jar and let the mixture steep in a cool and dark spot for two weeks. After that you can strain out the blossoms and pour the vinegar in a clean jar. Store it in the fridge for up to 6 months.