Chive Blossom Vinegar

The subtle onion-y taste of spring chives and the gorgeous purple blossoms are great to dress up everything from potato salad to deviled eggs.

Another use for the delicate purple seed head – one that lasts longer and has gift giving potential – is vinegar.  The vinegar’s color is deep magenta with a slightly floral onion scent and taste.  Delicious used in a vinaigrette!

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Chive Blossom Vinegar

Prep Time

15 mins

Total Time

15 mins

 

An delicate onion-y vinegar made from the blossoms of the common chive plant.

Author: Candace Godwin | The Coeur d'Alene Coop

Ingredients

• 20 to 30 chive blossoms stems removed, rinsed and patted dry
• 1 cup champagne vinegar or white vinegar
• 1 quart canning jar or recycled jar washed and sterilized

Instructions

1. Cut stems from chive blossoms and rinse to remove any dirt or cohabitants. Pat dry or spin in a salad spinner to remove excess water. Place blossoms in the jar.
   

2. Heat vinegar to a simmer and pour over the blossoms. Let cool and cap the jar. Place in a cool, dark location for about a week.
   

   
   

3. After a week or so, strain the vinegar (I used two strainers nested, but a strainer and cheesecloth works) and discard the blossoms. Using a funnel, pour your vinegar into a clear jar or bottle. Enjoy!

   

Recipe Notes

Use to make salad dressings in place of regular vinegar. Keeps very well in a dark, cool place.