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

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.

INGREDIENTS

• Chive Blossoms
• White Wine Vinegar

DIRECTIONS

1. 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
2. Place in a clean jar with a tight fitting lid
3. Cover blossoms completely with vinegar
4. Store in a cool dark place for 2 weeks
5. Strain out the blossoms with a fine cloth
6. That is it. Enjoy on salads or anywhere else you use vinegar