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.
Chive Blossom Vinegar Infusion
- 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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