This vibrant pink chive blossom vinegar captures the flavors and colors of spring. The vinegar has a mild onion flavor with a hint of floral and herbaceous notes. Steeped in white wine or champagne vinegar, chive blossoms infuse a gorgeous hue and subtle allium notes perfect for vinaigrettes, marinades, or bright finishing touches on savory dishes. This pantry staple is as beautiful as it is flavorful, and a great way to celebrate the garden’s early blooms.
Steps: How to Make Chive Blossom Vinegar
Prepare the Blossoms
Snip the blossoms just below the flower head. Rinse them gently under cold water and let them dry completely.
Infuse and Steep
Pack the blossoms in a clean 1-pint glass jar, filling it about 3/4 full. Pour vinegar over the blossoms, filling the jar completely. Cover with a non-metal lid to prevent corrosion. Label and date the jar and place it in a cool, dark place for at least 19 days.
Finish the Vinegar
Strain the vinegar into a clean bottle or jar, discarding the blossoms. Store the vinegar for up to 5 months in a cool, dark pantry.
PrintChive Blossom Vinegar
Enhance your meals with chive blossom vinegar, a beautiful and flavorful way to celebrate spring in your kitchen.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 pint 1x
- Category: Home Canning
- Method: Infuse, Steep
- Cuisine: Food Preservation
Ingredients
For the Chive Blossom Vinegar
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- 1 1/2 cups white wine vinegar or champagne vinegar
- Fresh chives with blossoms (enough to loosely fill a 1-pint jar 3/4 full)
For the Vinaigrette
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- 3/4 cup extra virgin olive oil
- 1/4 cup chive blossom vinegar
- 1/2 teaspoon Dijon mustard (or a whole grain Dijon style)
- 1/2 teaspoon sugar (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Harvest and Prep Blossoms: Snip chive blossoms just below the flower head. Rinse gently and let them dry completely.
- Infuse: Loosely pack the dry blossoms into a clean 1-pint glass jar, filling about 3/4 full.
Pour vinegar over the blossoms to fill the jar completely. - Steep: Cover the jar with a non-metal lid or line a metal lid with parchment to prevent corrosion.
Label with the date and let sit in a cool, dark place for 10 days to 2 weeks. - Strain: Remove and discard the blossoms. Strain the vinegar into a clean bottle or jar.
- Make the Vinaigrette (Optional): Whisk together olive oil, chive blossom vinegar, mustard, sugar (if using), salt, and pepper. Adjust seasoning to taste.
