How to make Chive Blossom Infused Vinegar

Raise your hand if your chives are going crazy in the garden. (raised hand here) Chives are one of the first herbs to pop through the ground each spring and are such a tasty treat in salads, on potatoes and as garnish on all the things! I used to think that once the chives bloomed and the stalks turned woody that all was lost until I found this use for them. When the other herbs are just starting to leaf out, chives are already blooming and the lovely pink/purple chive blossoms are delicious!

This chive blossom vinegar is a cinch to make and the pretty pink color of the chive blossoms makes for a really fresh, light pink colored vinegar.

Flavored vinegars are super easy to put together and once you know how you can come up with lots of different flavor combinations! All you really need to do to make an herb infused vinegar, is pick your herbs and choose a vinegar then put them together and let them marinate for about a week.  Ok, well…maybe there’s a little more to it than that! (but not much!)

I use white wine vinegar for mine. (If rice vinegar is on sale, that works too)

Once you’ve chosen a vinegar you’re ready to get started.

• Cut the chive blossoms all the way at the top of the stem (you don’t need the green stalk).
• Rinse in cool water and inspect them to remove any tiny critters that may be on them. 
• Let air dry on a towel for an hour or so. To accelerate drying, wrap them in your towel and shake them gently to dislodge water from between the flower petals.
• Place chive blossoms in a quart-sized mason jar. No need to break them apart, I just throw them in whole.

• Cover chive blossoms with your vinegar.
• I use a fermentation glass weight to keep the chives from floating – you want them submerged the whole time.
• Cap the jar and let sit in a cool, dark location for about a week, shaking every 2 days.  (You will need to remove the weight and put it back in the jar after shaking)
• After about a week, strain and pour the infused vinegar into a clean bottle or jar. Cap tightly. Note: Chive blossom vinegar has a light oniony flavor after a week. For a stronger flavor allow the vinegar to infuse for another week before straining and bottling.

Chive blossom vinegar can be stored in a cool dark area for up to 6 months.

Chive Blossom Vinegar uses:

• Sprinkle on French fries
• I use it on salads instead of dressing
• Toss it with cucumbers as a light marinade
• Sprinkle on roasted veggies
• Add a tablespoon to your home made cole slaw for a little extra onion punch
• Use as a marinade for chicken (marinade about 30 minutes before cooking)

Karin