This recipe (more of a method really) for chive blossom vinegar will be your new favorite thing to make with these gorgeous purple flowers every spring. Chives are actually one of my favorite herbs, and one I always recommend folks grow in their gardens, on their balconies or patios. My 8 must grow herb article outlines why, but they are a great versatile herb and come back year after year. Plant once and you'll have chives forever.
Their flowers are completely edible, and I also like to use them in arrangements. They can also be grown in containers and will usually survive winter and sprout again. I have been growing chives in a terracotta container for 5 years, and they come back every spring. They also grow in the ground at my allotment plot and this year I had more chive flowers than I could use.
Used: I use this scented vinegar in salad vinaigrettes. It adds a perfect amount off oniony flavor without the other issues associated with eating raw onions! It can also be used in marinades and in sauces. Next time you make a beurre blanc, try subbing in chive blossom vinegar.
This recipe is quite versatile and can be made with affordable and readily available white vinegar, with delicate white wine vinegar or for a more refined touch, with Champagne vinegar. You can also create your own combination. Go to town. Have fun. You do you!
Chive Blossom Vinegar Recipe
- 2 cups Vinegar of choice - White, White Wine or Champagne vinegar preferred
- 2 cups Chive blossom
- Harvest your chive blossoms/flowers by snipping the stem right below the flower cluster, wash and spin dry.
- Pack your washed chive blossoms (flowers) into a large mason jar or other non-reactive container.
- Pour your vinegar of choice and cover flowers.
- Let your vinegar and chive blossoms steep in a dark, cool cupboard for 5-7 days. You can go up to 2 weeks if you like a stronger flavor.
- Strain the steeped vinegar into clean jars or bottles and store at room temperature.