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.
