Why You’ll Love This Recipe

I love chive blossom vinegar because it requires very little hands-on work. Once I’ve cleaned and dried the blossoms, I simply cover them with vinegar and let them infuse.

I also enjoy the beautiful color. As the blossoms steep, they naturally tint the vinegar shades of pink or purple, making the finished infusion as attractive as it is flavorful.

Another reason I make this recipe is its versatility. I can whisk it into vinaigrettes, splash it over roasted vegetables, stir it into potato salad, or use it to brighten sauces and marinades.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh chive blossoms
White wine vinegar or another vinegar with at least 5% acidity

Directions

1. Gather the Chive Blossoms

I harvest fresh chive blossoms that are open, colorful, and in good condition. I avoid flowers that look wilted, damaged, or spoiled.

I gently shake the blossoms outdoors to remove any small insects.

2. Clean the Blossoms

I rinse the chive blossoms gently in cool water when needed, then drain them thoroughly.

I spread them over a clean towel and let them dry completely. I don’t want unnecessary water diluting my vinegar.

3. Prepare the Jar

I wash a glass jar and lid thoroughly and make sure they’re clean before I begin.

I loosely fill the jar with the dry chive blossoms without crushing or tightly packing them.

4. Add the Vinegar

I pour the vinegar over the blossoms until they’re completely submerged.

I leave a little space at the top and make sure there aren’t blossoms sitting above the vinegar.

5. Infuse

I cover the jar and place it in a cool, dark location away from direct sunlight.

I let my chive blossoms steep for approximately 1–2 weeks. I gently swirl the jar occasionally and begin checking the flavor after several days.

6. Check the Flavor

As the vinegar infuses, I expect it to develop a pink-purple color and a mild onion-like aroma.

I taste a small amount with a clean spoon after about a week. If I want a stronger flavor, I let it continue steeping for several more days.

7. Strain

Once I’m satisfied with the flavor, I pour the vinegar through a fine-mesh strainer into a clean glass bottle or jar.

I discard or compost the spent blossoms.

8. Store

I seal the strained vinegar and store it in a cool, dark place or refrigerate it for longer-lasting quality.

I label the bottle with the name and preparation date so I can easily keep track of it.

Servings and Timing

The exact yield depends on the size of my jar and how much vinegar I use. A small batch typically gives me about 1–2 cups of infused vinegar.

Yield: approximately 1–2 cups
Servings: approximately 16–32 tablespoons
Prep time: 10–15 minutes
Infusion time: 1–2 weeks
Straining time: about 5 minutes
Total active time: approximately 20 minutes

Variations

Apple Cider Chive Blossom Vinegar

I use apple cider vinegar instead of white wine vinegar. It gives my infusion a fruitier, slightly sweeter flavor that works especially well in hearty salads and marinades.

Champagne Chive Blossom Vinegar

I use champagne vinegar for a lighter, more delicate version. I particularly like this variation in simple vinaigrettes where I want the chive blossom flavor to stand out.

Chive Blossom and Herb Vinegar

I add a small amount of another fresh herb, such as thyme or tarragon. I keep the additional herbs minimal so they don’t overpower the delicate chive flavor.

Garlic Chive Blossom Vinegar

I add a small amount of garlic for a more savory infusion. I keep this version refrigerated and make it in smaller batches.

Peppercorn Chive Blossom Vinegar

I add a few whole black or pink peppercorns to the jar. They give my vinegar a subtle peppery note that works nicely in salad dressings and marinades.

Storage/Reheating

I store strained chive blossom vinegar in a clean, tightly sealed glass bottle or jar. I keep it away from heat and direct sunlight and often refrigerate it to help maintain its color and quality.

For the best flavor and appearance, I like using my homemade herb vinegar within several months.

If I notice mold, unusual bubbling, an unpleasant odor, excessive cloudiness, or other signs that concern me, I discard the vinegar.

I don’t reheat chive blossom vinegar for storage. When I use it in a cooked recipe, I simply add the amount required by the dish.

FAQs

What does chive blossom vinegar taste like?

I find that it has the acidity of the vinegar I start with combined with a delicate onion and chive flavor. The blossoms also contribute a subtle floral quality without making the vinegar taste overly perfumed.

What vinegar is best for chive blossom vinegar?

I prefer white wine vinegar because its relatively mild flavor allows the chive blossoms to stand out. Champagne vinegar and apple cider vinegar also work well. I choose a commercially prepared vinegar labeled with at least 5% acidity.

How long should I steep chive blossoms in vinegar?

I generally steep them for about 1–2 weeks. I begin tasting after several days and strain the vinegar when it reaches the strength I prefer.

Why did my chive blossom vinegar turn pink?

The pink or purple color is one of my favorite parts of this recipe. Natural pigments from the purple chive blossoms move into the acidic vinegar as they steep, creating the vibrant color.

How can I use chive blossom vinegar?

I whisk it with olive oil to make vinaigrette, add it to potato salad, splash it over roasted vegetables, or incorporate it into marinades and sauces. I also use a small amount whenever I want to add acidity along with a subtle onion flavor.

Conclusion

Chive blossom vinegar is a simple way for me to capture the color and delicate savory flavor of chive flowers while they’re in season. With fresh blossoms, vinegar, and a little patience, I can make a beautiful pink-purple infusion with very little active preparation.

Chive Blossom Vinegar

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Chive blossom vinegar is a vibrant pink-purple infusion with bright acidity and a delicate savory onion flavor. Use it in vinaigrettes, potato salads, marinades, sauces, and roasted vegetable dishes.

Author: Laura
Prep Time: 10–15 minutes
Cook Time: 0 minutes
Total Time: 1–2 weeks
Yield: Approximately 1–2 cups
Category: Condiment
Method: Infusion
Cuisine: American
Diet: Vegan

Ingredients

Fresh chive blossoms
White wine vinegar or another commercially prepared vinegar with at least 5% acidity

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Instructions

Gather fresh chive blossoms that are open, colorful, and in good condition. Gently shake them outdoors to remove any small insects.
Rinse the blossoms gently in cool water if needed, drain thoroughly, and spread them over a clean towel until completely dry.
Thoroughly wash a glass jar and lid. Loosely fill the clean jar with the dry chive blossoms without crushing or tightly packing them.
Pour the vinegar over the blossoms until they are completely submerged, leaving a little space at the top of the jar.
Cover the jar and place it in a cool, dark location away from direct sunlight. Infuse for approximately 1–2 weeks, gently swirling the jar occasionally.
Begin tasting the vinegar with a clean spoon after several days. Allow it to continue infusing until it develops the desired chive flavor, aroma, and pink-purple color.
Pour the finished vinegar through a fine-mesh strainer into a clean glass bottle or jar. Discard or compost the spent blossoms.
Seal the strained vinegar, label it with the preparation date, and store it in a cool, dark place or refrigerate it to help maintain its color and quality.

Notes

Make sure rinsed blossoms are completely dry before adding vinegar to avoid unnecessarily diluting the infusion.
Use commercially prepared vinegar labeled with at least 5% acidity.
White wine vinegar provides a mild base that allows the chive flavor to stand out. Champagne vinegar creates a delicate variation, while apple cider vinegar provides a fruitier flavor.
A few peppercorns, or a small amount of thyme or tarragon, can be infused with the blossoms for additional flavor.
For a garlic variation, add a small amount of garlic, keep the finished vinegar refrigerated, and prepare it in smaller batches.
Store strained vinegar in a clean, tightly sealed glass bottle or jar away from heat and direct sunlight. Refrigeration can help preserve its vibrant color and quality.
For best flavor and appearance, use the infused vinegar within several months.
Discard the vinegar if you notice mold, unusual bubbling, an unpleasant odor, excessive cloudiness, or other concerning signs of spoilage.

Nutrition

Serving Size: 1 tablespoon
Calories: 3 kcal
Sugar: 0 g
Sodium: 1 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 0.1 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg