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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.

Ingredients

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

Instructions

  1. Gather fresh chive blossoms that are open, colorful, and in good condition. Gently shake them outdoors to remove any small insects.
  2. Rinse the blossoms gently in cool water if needed, drain thoroughly, and spread them over a clean towel until completely dry.
  3. Thoroughly wash a glass jar and lid. Loosely fill the clean jar with the dry chive blossoms without crushing or tightly packing them.
  4. Pour the vinegar over the blossoms until they are completely submerged, leaving a little space at the top of the jar.
  5. 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.
  6. 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.
  7. Pour the finished vinegar through a fine-mesh strainer into a clean glass bottle or jar. Discard or compost the spent blossoms.
  8. 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

Find it online: https://thefamilycooking.com/chive-blossom-vinegar/