Chive Blossom Vinegar

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I use a lot of vinegar in my day to day cooking. Between quick vinaigrettes, a splash to add balance to different dishes and the array of pickles I regularly make, it’s a favorite item. I typically have between 5-7 varieties including apple cider, white wine, cheap balsamic, a spendier balsamic, rice wine and basic distilled white vinegar. I’m also working my way through a jar of blackberry vinegar I made last summer by steeping spent blackberry seeds in a basic vinegar.

plucked chive blossoms

Many months ago, I spotting mention of chive blossom vinegar somewhere out there on the wide, vast internet (sadly, I’m not sure where it was, so I can’t give credit for this brilliant idea). It planted itself into my brain and though I can lay no claim on any chives myself, I hoped again hope that I might be able to lay my hands on some blossoms this spring in order to make a batch.

Last week, a friend mentioned on Twitter that in the course of her work as a gardener, she composts so many herb cuttings that she should start an herb CSA. While the comment was off-hand and mostly kidding, I mentioned that I was always happy to adopt any herbs in need of a home. As luck would have it, she had access to wide swaths of chives and their blossoms. I’d get to make my vinegar after all.

making chive vinegar

Chive blossoms smell ever so gently of onion and when steeped for a week or two, they give both that fragrance and their light purple color over to the vinegar. The actual process is so easy that you don’t need an actual recipe.

Pick a generous number of chive blossoms. Soak them in cool water to remove any dirt or bugs that might have taken refuge inside the blossoms. Dry them well (salad spinners are great for this) and stuff them into a jar so that it is between 1/2 and 2/3 filled with blossoms (I used a half gallon jar). Fill the jar with white vinegar. Because I’m cheap, I used a basic distilled vinegar. If you’re fancier than I am, try white wine vinegar.

Let the blossoms steep in the vinegar for two weeks in a cool, dark place. When the time has elapsed, strain the vinegar and pour it into any jar you’d like. Use anywhere you think it would taste good.

How is springtime treating the rest of you? I’ve been enjoying the rhubarb and asparagus and am looking forward to the coming abundance of strawberries.

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