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)
- Gather your chive blossoms and gently remove any bugs to relocate them to a new home. If necessary you can wash the flowers.
- Add the flowers to a pint-sized glass jar.
- Pour apple cider vinegar over the flowers until the jar is filled.
- 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).
- Shake well.
- Keep this on your counter for 2 weeks, shaking daily.
- 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
- Place the chive blossoms and optional chive leaves in a clean, heat-proof glass jar (it is not necessary to sterilize the jar).
- Heat the vinegar until it comes just to a simmer (don’t let it get to a full boil)
- Pour the hot vinegar over the chives.
- Cover tightly and label the jar with the date.
- Store at room temperature away from direct light or heat for 3 days.
- Strain the vinegar into an attractive, clean glass bottle and then cork or seal.
- Compost or discard the spent blossoms.