Chive Blossom Vinegar
Did you know that you can take the flowers from
your chives and make a wonderful tasting
vinegar with them? You can turn it into a vinaigrette
by mixing it with olive oil & salt and even drizzle
it over salad, fish or vegetables for an amazing flavor.
Pick enough flowers to fill a jar with a lid,
like a Mason jar. Pinch off the stems as close to
the blossoms as you can with your fingernail.
Place them into a bowl with cold water. Gently
swish the blossoms around to rinse them off.
Drain the water and place the blossoms
onto a clean, dry paper towel and let
them dry for a few minutes..
Pack the blossoms tightly into a clean jar.
In a small saucepan or the microwave, heat the
vinegar until warm. Cut a piece of parchment
paper to fit inside the jar. I traced the lid to get
the exact size I needed. Fill the jar with the
warm vinegar to 1/2″ from the top.
Place the parchment paper directly on top of
the vinegar making sure the blossoms
aren’t exposed to the air.
Place the lid on hand tight and set it on
the counter. Let it sit for five days.
You will notice the beautiful
color change of the vinegar.
After the 5th day, remove the lid and
the dispose of the parchment paper.
Pace two layers of cheese cloth into a strainer.
Slowly pour the blossoms and vinegar into
the strainer with a bowl underneath it. Gently
squeeze the blossoms with the cheesecloth to expel
the liquid being careful not to crush the blossoms.
You should have a clear and colorful vinegar
that is ready to use however you want.
Chive Blossom Vinegar
- Chive blossoms to fill a jar.
- Enough white vinegar to fill the jar
- parchment paper
- Pick enough blossoms to fill a jar that has a lid like a mason jar. Pinch off the stems as close to the blossom as possible.
- Place the blossoms into a bowl of water and gently swish to rinse off the blossoms.
- Put the blossoms onto a plate lined with clean paper towels and let dry a few minutes.
- Wash a jar and lid with clean, hot soapy water and rinse well or run them through the dishwasher.
- Warm the vinegar in the microwave or in a pan on the stove.
- Pack the blossoms tightly into the jar and pour the vinegar to within ½” from the top of the jar.
- Cut a piece of parchment paper to fit inside the jar. I traced the lid onto the parchment paper for a perfect fit.
- Place the parchment paper on the top making sure the blossoms are completely covered.
- Place the lid on and let the jar sit for five days on the counter.
- Remove the lid and parchment paper.
- Place a double layer of cheesecloth into a strainer and place the strainer over a bowl.
- Pour the flowers and vinegar slowly into the strainer. Gently squeeze the cheesecloth expelling the vinegar into the bowl.
- The vinegar should be clear. Use with salad, over fish or even over vegetables.
To make a vinaigrette follow below.
To make a vinaigrette add vinegar,
olive oil and salt (recipe below).
Shake well and serve.