Chive Blossom Vinegar

Course: Condiment, Seasoning

Cuisine: North American

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 4kcal

Author: Lord Byron's Kitchen

When the chive section of your herb garden blooms those beautiful, light purple flowers, pick them and make a jar of Chive Blossom Vinegar. This bright pink vinegar has a light, mellow onion flavour and is a great ingredient for all kinds of recipes!

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Ingredients

1 cup chive flowers/blossoms
1 cup white vinegar

Instructions

Place the freshly harvested chive blossoms into a bowl of cold water. Gently swish them about to remove any dust, dirt, or debris. Next, transfer them to a salad spinner and remove the excess water.
Place the blossoms into a mason jar or a bottle as you see in the photos. If you need to push the chives down to get them to fit, go ahead and do so. Set the jar aside.
Next, place the vinegar in a saucepan and over medium heat, bring it to a boil. Once boiling, turn off the heat and pour the hot vinegar into the bottle with the chives. If you are using a bottle, it’s a good idea to use a funnel to prevent the vinegar from spilling.
Seal the bottle or jar and set it in a cool, dark pantry for 3 days to steep. Once steeped, you can remove the chive blossoms by straining the liquid through cheesecloth or a fine mesh sieve. Store sealed in your pantry.

Notes

One serving is equal to 1 tablespoon.

Nutrition