Early spring harvest… It’s almost a non-existent concept for Wyoming peeps like me.
Our growing season is short. It starts late and ends early…. which means while everyone else is bragging about their first harvests of greens and radishes, I’m still looking at snow on the ground. And even when the first pictures of ruby red strawberries and cucumbers start flooding social media, my harvest baskets are still empty.
But I do have one thing.
Chive blossoms. Lots and lots of ’em.
I’ve long been a fan of chives. I’ll put them on every dish I can think of when they are growing outside my laundry room window each year, and I love pinching a bit between my fingers when I’m weeding, just so I can enjoy the sharp, oniony scent.
Admittedly, I haven’t done much with the the cheery purple blossoms… other than admire them from afar and occasionally stick them in a random jar to adore the supper table.
But that’s changing y’all. Because I discovered how to make chive blossom vinegar, and I’M IN LOVE.
It’s as easy as grabbing a handful or two of chive blossoms, tossing them in a jar, and filling with a generous glug of vinegar.
It turns the most amazing shade of pink after a week or two, and then you use it like you would any other vinegar, except chive blossom vinegar carries the most delicious onion flavor.
It’s pretty awesome. stuff.
Sprinkle chive blossom vinegar over homemade french fries, your favorite salad greens, or roasted veggies. I even added several tablespoons of it to to the water as I boiled potatoes for potato salad the other day and it brought a noticeable punch of flavor to the finished salad.
Chive blossom vinegar is one of those special homestead foods like whey— you can’t buy at the store, but you can certainly make at home for a few pennies. Try it and let me know whatcha think!
Chive Blossom Vinegar Recipe
You Will Need:
- 2 cups chive blossoms (fresher, newer blossoms are best- skip the older, faded ones)
- 2-3 cups white vinegar
- Quart-sized glass jar with plastic lid
Instructions:
Soak and wash the blossoms (little bugs like to hide inside sometimes!)
Drain off the water and thoroughly pat dry between a dishtowel.
Fill the jar 1/2 to 2/3 full of chive blossoms
Pour the vinegar in a small saucepan and warm over medium heat. (Don’t let it boil– keep it just below a simmer)
Pour the warm vinegar over the blossoms, and stir thoroughly. You can crush or mash the blossom just a bit to help them release their flavor.
Cap the jar (I like to use a plastic lid to avoid corrosion from the vinegar) and place in a cool, dark place for 2-3 weeks to steep.
Strain out the blossoms and store the finished chive blossom vinegar in your cabinet. It should last many months!
Chive Blossom Vinegar Recipe Notes
- Other types of vinegar will work here as well– white wine vinegar is especially nice. However, keep in mind that using stronger flavored vinegars (like apple cider) will change the rosy pink color and flavor
- You can shorten the steeping time, but it will lessen the intensity of the finished chive blossom vinegar flavor
- You can double (or quadruple!) this recipe if you have lots of chive blossoms. And I only included the measurements in this recipe for those of us who like lots of details. 😉 There is lots of room for adjustments here– nothing is hard and fast.
Chive Blossom Vinegar Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2-3 cups 1x
- Category: Condiment
Ingredients
- 2 cups chive blossoms (fresher, newer blossoms are best- skip the older, faded ones)
- 2–3 cups white vinegar
- Quart-sized glass jar with plastic lid
Instructions
Soak and wash the blossoms (little bugs like to hide inside sometimes!)
Drain off the water and thoroughly pat dry between a dishtowel.
Fill the jar 1/2 to 2/3 full of chive blossoms
Pour the vinegar in a small saucepan and warm over medium heat. (Don’t let it boil– keep it just below a simmer)
Pour the warm vinegar over the blossoms, and stir thoroughly. You can crush or mash the blossom just a bit to help them release their flavor.
Cap the jar (I like to use a plastic lid to avoid corrosion from the vinegar) and place in a cool, dark place for 2-3 weeks to steep.
Strain out the blossoms and store the finished chive blossom vinegar in your cabinet. It should last many months!
Notes
- Other types of vinegar will work here as well– white wine vinegar is especially nice. However, keep in mind that using stronger flavored vinegars (like apple cider) will change the rosy pink color and flavor
- You can shorten the steeping time, but it will lessen the intensity of the finished chive blossom vinegar flavor
- You can double (or quadruple!) this recipe if you have lots of chive blossoms. And I only included the measurements in this recipe for those of us who like lots of details. 😉 There is lots of room for adjustments here– nothing is hard and fast.
Love the idea of this! I never see posts about it until my chive blossoms are well past the vinegar making stage. One of these years I’ll think about it on my own… 🙂
I will have to add this to the vinegars that I am making. I have Elderflower, Rose petal, Lemon Balm and Lavender all ready steeping. I thought it would make great Christmas presents for our kids for Christmas. I found bottles with a plastic cap that snaps on at Rural King on sale.
Have to wait till next spring unless I can find some seeds. Love all the info you give, I use something new you have shared everyday, finally I don’t feel like I’m flying by the seat of my pants on the Homestead.
Like you waiting for spring, we live in northwest central PA in the mts. We have snow/cold till Memorial day (this year we had 18′ one morning the week of) so spring comes late here.
Definitely going to make the chive blossom vinegar. I think I can round up enough blossoms here in central WI from our garden to make it.
Can this be made with dried blossoms? By the way….. I’m so enjoying your book. Glad I own it!
What a great idea! I can’t wait to try this next spring! Thanks for the inspiration!
Yay! We’re so happy to hear that!
I have been making kombucha vinegar and will try a batch with that. Great idea Jill!
Thank you! I was just in the garden thinking about what I can do with the blossoms!
I love chive flowers. They can be used whole as decorations or the individual tiny blue flowers can be sprinkled on salads (potato salad looks really great with these) or other things. Can’t wait to make the vinegar.
Can I make this now and give it as Christmas gifts? Will it keep that long?
I have some that are frozen. Would it work to use these along with some fresh ones?
I can’t imagine why not!
I have Chives all over my place, I love them on a salad and occasionally in a quick bread. I am definetly going to try this in a while when the blossoms are ready.
Thanks,
Hot Pepper Dave
This is a great idea! I need to try making this sometime. Yes, Wyoming growing season is very short. I am originally from Sheridan, what area do you live in?
Someone mentioned chive vinegar in a post on social media a couple of weeks ago, so I’ve just been waiting for my chives to blossom so I could do this. I don’t have a lot of blossoms, so I’m just doing a little salad dressing bottle to start with.
Love this idea and going to make today. What is the shelf life?
This is my second time making chive blossom vinegar. But I have a problem this time, the vinegar is really strong. What can I do to fix it?
This looks so good! What a great combination of flavors!