Chive Blossom Vinegar

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.

Chive Blossom Vinegar

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Enhance your meals with chive blossom vinegar, a beautiful and flavorful way to celebrate spring in your kitchen.

• Author: Diana Rattray
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 pint 1x
• Category: Home Canning
• Method: Infuse, Steep
• Cuisine: Food Preservation

Ingredients

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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

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Instructions

1. Harvest and Prep Blossoms: Snip chive blossoms just below the flower head. Rinse gently and let them dry completely.
   
2. 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.
3. 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.
   
4. Strain: Remove and discard the blossoms. Strain the vinegar into a clean bottle or jar.
5. Make the Vinaigrette (Optional): Whisk together olive oil, chive blossom vinegar, mustard, sugar (if using), salt, and pepper. Adjust seasoning to taste.

Nutrition

• Serving Size: 2 tablespoons vinaigrette
• Calories: 184
• Sugar: 0.3 g
• Sodium: 8.6 mg
• Fat: 21 g
• Carbohydrates: 0.5 g
• Fiber: 0.1 g
• Protein: 0 g