Chive Blossom Vinegar

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Chive Blossom Vinegar! Dress up fresh salads and garden vegetables with homemade chive blossom vinegar. Splash it on fish fillets or french fries. You can even add a tablespoon to potato salad and deviled eggs. Do you see where this is going? Infused vinegars, especially from your own garden, promise to elevate the taste buds with just a hint of subtle flavor. The ever-so-mild essence of chives releases a delicate sweet onion flutter that balances on the palate like a gracefully poised ballerina. Have I piqued your interest?

CHIVE BLOSSOM VINEGAR

Ingredients:

12 purple chive blossoms

1 cup rice vinegar

Small jar with lid, sterilized

Instructions:

Wash freshly cut chive blossoms. Plunge them upside down into a bowl of cold water, holding by the stems. Swish around to dislodge dirt or insects. Pour out water and repeat 3 more times. Pat blossoms dry with a paper towel. Snip off each blossom; discard stem. Pack blossoms loosely to fill the jar. Set aside. Warm vinegar in a small saucepan over medium-low heat until hot but not boiling, 3-4 minutes. Pour hot vinegar over blossoms to fill jar. Secure lid. Store in the refrigerator for 2 weeks. Strain out blossoms and discard. Place strained vinegar in another sterized jar. Store in refrigerator.

32 thoughts on “Chive Blossom Vinegar

  1. Oh Gail, this I must try! Not long ago you included in one of your posts ‘red wine garlic vinegar’. Well, I couldn’t find any, in the shops, so……….I sourced the red wine vinegar, bought some garlic and, yes, I’ve been busy in the kitchen! I could only find one ‘simple’ recipe and that included Rosemary! It is now ‘infusing’ in a cool dark place, ready to be strained and bottled in a couple of weeks time! Your posts are an inspiration! Thank you 🙏😊

    Liked by 4 people

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