Chive Blossom Vinegar Recipe

 You can use this Chive Blossom Vinegar in homemade salad dressing, sprinkled on cooked greens (like kale and collard), and in marinades.


  • 2 C fresh chive blossoms
  • Approximately 2 C apple cider vinegar (5% acidity) 


  1. Gather your chive blossoms and gently remove any bugs to relocate them to a new home. If necessary you can wash the flowers.
  2. Add the flowers to a pint-sized glass jar.
  3. Pour apple cider vinegar over the flowers until the jar is filled.
  4. Cover with a glass or plastic lid. If you don’t have these then use parchment paper as a barrier between the vinegar and a metal lid (vinegar will corrode metal and ruin your vinegar).
  5. Label.
  6. Shake well.
  7. Keep this on your counter for 2 weeks, shaking daily.
  8. When you’re ready, strain off and reserve the vinegar. Compost the plants.

This Chive Blossom Vinegar is best stored in the fridge for a longer shelf life but can also be kept on the counter. Shelf life is anywhere from 6 months to a year.

Yield: 1 1/2 cups 


Quick Hot Vinegar Method

  1. Place the chive blossoms and optional chive leaves in a clean, heat-proof glass jar (it is not necessary to sterilize the jar).
  2. Heat the vinegar until it comes just to a simmer (don’t let it get to a full boil)
  3. Pour the hot vinegar over the chives.
  4. Cover tightly and label the jar with the date.
  5. Store at room temperature away from direct light or heat for 3 days.
  6. Strain the vinegar into an attractive, clean glass bottle and then cork or seal.
  7. Compost or discard the spent blossoms.