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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68 Responses to Chive Blossom Vinegar

  1. 51

    [...] abundance of chive blossoms this year, so I decided to give it a try.  I followed the directions here, and now, two weeks later, I have a lovely bottle of pink vinegar that smells AMAZING!  I [...]

  2. 52

    [...] been throwing it together with greens, sliced red onion, almonds and a simple vinaigrette made from this chive vinegar (that’s the crazy hot pink stuff below), mustard, honey, and olive oil.  Last night, we [...]

  3. 53

    [...] – 4 tablespoons chive blossom / wine vinegar (to [...]

  4. 54

    [...] have been a fan of Food in Jars for quite a while. So after seeing Marisa’s post last year on Chive Blossom Vinegar, I had been longing to infuse some chive blossoms of my [...]

  5. 55

    [...] prepping and steeping the blossoms in white distilled vinegar and you can read the specifics here. The steeped vinegar turns this amazing fuchsia color and smells delightfully sharp and onion-y [...]

  6. 56

    [...] beds of red onions had started shooting up flower stalks before I got to it, and after seeing the chive blossom vinegar from Food In Jars last year,  I thought I would try and turn the blossoms into something [...]

  7. 57

    [...] the remaining herbs and flowers I made infused or flavored vinegar. The first time I infused the vinegar I used plain distilled vinegar. I found the distilled vinegar [...]

  8. 58

    [...] oil or vinegar -chive oil can be drizzled on just about anything and chive vinegar can be used to make salad dressings or [...]

  9. 59

    [...] by Food in Jars and her post on Chive Blossom Vinegar. Be sure to use pesticide free blossoms; the vinegar I had on hand was unsweetened rice vinegar and [...]

  10. 60

    [...] Adapted from Lottie+Doof via Food in Jars [...]

  11. 61

Trackbacks/Pingbacks

  1. May in the Garden « Hitchhiking to Heaven - May 20, 2011

    [...] you see Marisa’s beautiful Chive Blossom Vinegar recipe? I would love to make some, but do you know how many chive blossoms I have? This one, plus [...]

  2. Saturday Recap | LloydAndLauren.com - May 29, 2011

    [...] I saw the chives had blossoms. Marissa, of Food in Jars, has a cool post about making chive blossom vinegar. I’d like to try it, but I noticed my blossoms have [...]

  3. Zone Three Alberta Garden May 20, 2011: June - June 12, 2011

    [...] in between.  just got a great idea for what to do with the multitude of chive flowers I have from Food In Jars which I will be doing later this week. I am thrilled about that! There is nothing like growing [...]

  4. asparagus, radish & mint salad with feta « When Harry Met Salad - June 12, 2011

    [...] folded in crumbled bits of incredibly creamy local feta. And because I was also in the middle of a chive blossom vinegar project, I finished the whole thing off with a smattering of chive blossoms. Sometimes I get a [...]

  5. jodi’s weblog :: some pink things i made today - June 13, 2011

    [...] the left: chive blossom vinegar, following instructions from Food in Jars. Decanted today after 2.5 weeks steeping in the cool corner of the basement where I keep my [...]

  6. Recipe Reminder: Chive Blossom Vinegar | Food in Jars - May 7, 2012

    [...] I made it for the first time last year and it’s been one of my favorite pantry items ever since. The finished vinegar is impossibly pink and flavorful. I like using it in salad dressings and as a way to add a bit of acidity to soups. [...]

  7. Chive Blossom Vinegar | The Christmas Plan - May 17, 2012

    [...] found this simple recipe for chive blossom vinegar — so simple I probably shouldn’t call it a recipe: fill a [...]

  8. Red and Green should never be seen (except maybe with Pink) | Promenade Plantings - May 18, 2012

    [...] must make and try vinaigrette uses Chive Blossom Vinegar – I picked up the idea from Food In Jars and it couldn’t be brighter or [...]

  9. Chive blossom vinegar « Nettle and quince - May 22, 2012

    [...] had never flavored oils or vinegars, but I stumbled onto this excellent idea by Food in Jars via Lottie + Doof the other day. It was propitious as my balcony was all abloom with light red [...]

  10. Fresh From the Garden | COVERT creations - June 10, 2012

    [...] abundance of chive blossoms this year, so I decided to give it a try.  I followed the directions here, and now, two weeks later, I have a lovely bottle of pink vinegar that smells AMAZING!  I [...]

  11. The power of the fried cheese crouton « Food Lines - June 13, 2012

    [...] been throwing it together with greens, sliced red onion, almonds and a simple vinaigrette made from this chive vinegar (that’s the crazy hot pink stuff below), mustard, honey, and olive oil.  Last night, we [...]

  12. looking back | Delightful Crumb - June 22, 2012

    [...] – 4 tablespoons chive blossom / wine vinegar (to [...]

  13. Chive Blossoms in Booze or Vinegar? « Boozed + Infused - June 23, 2012

    [...] have been a fan of Food in Jars for quite a while. So after seeing Marisa’s post last year on Chive Blossom Vinegar, I had been longing to infuse some chive blossoms of my [...]

  14. In the Jar :: Lemon Moxie | riverdogprints.com - June 28, 2012

    [...] prepping and steeping the blossoms in white distilled vinegar and you can read the specifics here. The steeped vinegar turns this amazing fuchsia color and smells delightfully sharp and onion-y [...]

  15. Allium Blossom Vinegar | grow it cook it can it - July 5, 2012

    [...] beds of red onions had started shooting up flower stalks before I got to it, and after seeing the chive blossom vinegar from Food In Jars last year,  I thought I would try and turn the blossoms into something [...]

  16. Serendipity, a Celebration Cake and a Tangy Ending | East of Eden Cooking - September 21, 2012

    [...] the remaining herbs and flowers I made infused or flavored vinegar. The first time I infused the vinegar I used plain distilled vinegar. I found the distilled vinegar [...]

  17. Gardenerd: What to Do with All Those Chives? - November 6, 2012

    [...] oil or vinegar -chive oil can be drizzled on just about anything and chive vinegar can be used to make salad dressings or [...]

  18. Silent Sunday: Chive Blossom Vinegar - Cooking with Books - January 22, 2013

    [...] by Food in Jars and her post on Chive Blossom Vinegar. Be sure to use pesticide free blossoms; the vinegar I had on hand was unsweetened rice vinegar and [...]

  19. Chive Blossom Vinegar | Dula Notes - March 17, 2013

    [...] Adapted from Lottie+Doof via Food in Jars [...]

  20. Vol 4, Original Issue Dates: June 12, 2011 – June 3, 2012 | Thrifty Sisters Living - November 10, 2013

    […] Here is the info for Chive Blossom Vinegar: http://www.foodinjars.com/2011/05/chive-blossom-vinegar/ […]

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