Make your own chive blossom vinegar. See how easy it is to infuse vinegar with a subtle onion essence and a purple blush of color.
The chive plants are in full bloom right now. In addition to the two clumps growing in the garden, I have at least six different clusters around the property. The majority of these extra plants are self-sowed and pop up in unexpected places at the edges of the yard.
Most often the only way I know they are there is when I see as splash of color when their purple orb flowers bloom this time of year. The pollinators love the blossoms and I often leave the flowers to mature, go to seed, and surprise me again next season.
Chive blossoms are edible and have a mild onion flavor that compliments any dish that you would use onions in. I often snip apart the florets and add to scrambled eggs or sprinkle them in a green salad.
They add a nice subtle onion essence and a purple pop of color. Another way I enjoy chive blossoms is infusing them into chive blossom vinegar.
How to Make Chive Blossom Vinegar
Step 1: Harvest healthy chive blossoms by snipping off the blossoms.
Step 2: Give the blossoms a quick rinse to flush out dust and insects. Spread them out on a clean kitchen towel to dry.
Step 3: In a small saucepan, warm vinegar over medium low heat to a simmer (not boiling). Turn off heat.
Step 4: Pack the chive blossoms loosely into a clean pint jar.
Step 5: Pour the warm vinegar over the chive blossoms leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for 3-4 days to allow the chive blossoms to infuse flavor and color into the vinegar.
Step 6: Once the vinegar has infused and turned a lovely shade of purple, strain out the blossoms and store vinegar in a clean glass jar or bottle.
Ways to Use Chive Blossom Vinegar: Use chive blossom vinegar in marinades, salad dressings, drizzle on roasted vegetables, and substitute for any recipe where you would vinegar. Try this Mason Jar Chive Vinaigrette Salad Dressing.
- 2 cups chive blossoms enough to fill a pint jar
- 1 1/2 cups white wine vinegar or champagne, rice, or distilled white
- Rinse the chive blossoms in water and spread them out on a clean kitchen towel to dry.
- In a small saucepan, warm vinegar over medium low heat to a simmer (not boiling). Turn off heat.
- Loosely pack chive blossoms into a clean glass pint jar.
- Carefully pour warm vinegar over chive blossoms leaving about a 1-inch space at the top of the jar. Cover the jar and store in a dark, cool location for 3-4 days.
- Once the vinegar has infused and turned a lovely shade of purple, strain out the blossoms and store vinegar in a clean glass jar or bottle. Compost the spent chive blossoms.
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