Chive blossoms are a flavorful, aromatic purple flower that appear in the spring. They are edible and have a delicate onion-garlic taste.
My friend Shauna introduced this vinegar to me last year. I loved the subtle flavor so I decided to make some this year to have for making salads.
I used a champagne vinegar, but you can use anything you have.
Here’s how to make this simple infused vinegar:
Gather the chive blossoms, rinse/soak them in water to remove any insects or dirt, and dry them in a salad spinner or air dry for a bit.
Last, pop them in a container, fill with your favorite vinegar, and allow them to infuse for a week.
You get this gorgeous pink vinegar! So lovely!
Chive Blossom Vinegar
TIME:
10 min
+
INFUSE:
1-2 weeks
|
MAKES:
1 jar
HARVEST:
Chive blossoms in the spring
| INGREDIENTS |
|---|
| Chive blossoms |
| Vinegar – white wine, champagne, or white balsamic |
DIRECTIONS:
- Gather and cut enough chive blossoms to fill a jar.
- Wash/rinse them in water to remove any insects or dirt.
- Dry them in a salad spinner or air dry for 30 minutes. You want to remove as much excess water as possible.
- Add the dried chive blossoms to a jar and fill it with a white vinegar. I used champagne vinegar for the one in my video.
- Allow the vinegar to infuse in a cool, dark place for 1-2 weeks.
- Store in the refrigerator once complete.
- To serve, strain out the chive blossoms.
NOTES:
- White vinegars work best to get the pink color, but the flavor will infuse in any vinegar. Some vinegars are more strong and may overpower the delicate chive blossom flavor though.
- If you are out of season and want a similar flavor, you can infuse the actual chives instead, but you won’t get the pink color.