Chive Blossom Vinegar
Enhance your meals with chive blossom vinegar, a beautiful and flavorful way to celebrate spring in your kitchen.
Capture spring in a jar with this stunning chive blossom vinegar. The pale pink hue and delicate onion-floral flavor make it a beautiful and flavorful pantry addition. 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.
Tips
- Use freshly picked, fully open blossoms for the best flavor and color.
- Dry blossoms thoroughly before infusing to prevent cloudiness.
- Store in a cool, dark place away from sunlight to preserve color.
- Avoid using metal lids unless lined to prevent corrosion.
How to Use Chive Blossom Vinegar
- Drizzle over sliced tomatoes or cucumber salad.
- Whisk into vinaigrettes for leafy greens or grain bowls.
- Use in marinades for chicken, seafood, or tofu.
- Add a splash to potato or pasta salad.
- Brighten up sautéed greens or roasted vegetables.
- Use it as a finishing vinegar for soups or stews.
How to Store Chive Blossom Vinegar
Store the strained vinegar in a clean glass jar or bottle with a non-metal lid.Keep it in a cool, dark cupboard or pantry for up to 6 months.
For best quality and color, use within 3 months.
Refrigeration is not necessary, but it may help preserve flavor over time.
Chive Blossom Vinegar
Ingredients
For the Chive Blossom Vinegar
- 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
- 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.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
