Here's an easy method for making and using chive blossom vinegar.
Beautiful chive blossoms are a spring delicacy! They grow on chive plants from mid to late spring into early summer. They are typically in full bloom when the weather is warm but not hot.
If you grow chives in your herb garden or find some of these beautiful blooms at the farmer's market, you've got to try making this homemade vinegar.
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This beautiful bright pink vinegar is one of my favorite recipes to make in the spring and early summer! Homemade infused vinegar is a special treat in the kitchen and makes a lovely hostess gift.
It's important to ensure your chive blossoms are pesticide-free and otherwise safe to eat.
For some instructions on where to purchase and how to use edible flowers, you can consult my edible flower guide.
Ingredients
Here's what you'll need to make your own chive blossom vinegar.
- Fresh Chive Blossoms
- Vinegar of your choice
- Ball Jar (or any other clean glass jar with a lid)
Instructions
Thoroughly wash your chive blossoms. Pat them dry with a paper towel.
Pick the purple chive blossoms off the green stems and place them in a glass jar.
Pour the vinegar into the jar to cover the blossoms. Place the metal lids on the jar and screw to close. Flip the jar a few times to make sure all the blossoms are covered in vinegar.
Store for 2 weeks to 2 months in a cool, dry place.
Remove the blossoms from the vinegar and strain the vinegar in a fine mesh sieve if necessary.
Ways to Use Chive Blossom Vinegar
Chive vinegar can be used in a number of ways. The mild onion flavor is a perfect accompaniment to many dishes.
I personally love using it in salad dressings. I usually add it to a mustardy vinaigrette and serve it with a spinach and arugula salad. Here are a couple of ways to use it:
- drizzled over freshly roasted asparagus
- drizzled over potato salad
- in place of balsamic vinegar or red wine vinegar in a vinaigrette
- stirred into some ricotta cheese and served with toast
- drizzled over fries
How to Use Chive Blossoms
There are lots of other ways you can use beautiful chive flowers. An easy way to use them is to tear them up and sprinkle the purple petals on a salad.
It adds a really nice allium kick to a salad and a lovely pop of color. There are lots of wonderful recipes for chive blossoms - a few of them include:
- Chive Blossom Tempura Salad
- Eggs with Chive Blossoms
- Stir Fry Chive Flower Buds with Shrimp and Oyster Mushrooms
- Spring Omelette Recipe
Substitutions & Variations
Feel free to swap the type of vinegar you use in this recipe. I find plain white vinegar easy to use and readily available, but I know some people prefer using apple cider vinegar, champagne vinegar, white wine vinegar, or rice vinegar in this recipe!
The color will differ depending on the type of vinegar you use, but the soft onion flavor is a great addition to many types of vinegar!
You can use the blossoms from garlic chives in place of regular chive blossoms - they tend to have a stronger onion flavor.
Storage
Chive blossom vinegar can be stored at room temperature for up to 2 months. For best results, store it in a cool, dark place.
If you want to refrigerate it, the vinegar lasts up to 6 months.
Tips for Making this Recipe
Recommended Tools - I highly recommend using a glass jar for this recipe. If you use plastic you'll never get the vinegar smell out of it!
Alternate Methods - If you want to make a faster version of this recipe, you can heat the vinegar on the stovetop till it's simmering. Pour the warm vinegar over the chive blossoms and allow it to cool before closing the jar. Allow the jar to sit in direct light. With this quick method, your vinegar will be ready in just 3 days!
If you try this recipe, let us know! Connect with us on Instagram and share your photos, or leave us a rating.
Chive Blossom Vinegar
Here's an easy method for making and using chive blossom vinegar.
Ingredients
- 1 cup vinegar
- 1 cup chive blossoms
Instructions
- Combine the vinegar and chive blossoms in a glass jar.
- Cover with a piece of parchment paper, instead of the metal top of the glass jar. The metal will react with the vinegar.
- Keep in a dark, cool place for 2 weeks to 2 months to infuse the vinegar.
- Remove the blossoms from the vinegar and strain the vinegar through a fine mesh sieve if there are any small pieces left behind.
- Store in
CJ says
CAn you use acv?
Emily says
For sure - the flavor will be different but the infusion will still be the same.
Calyn says
Can you Use dried chive blossoms?
Emily says
I think they would work just fine!
Eileen says
What type of vinegar do you like to use when making the Chive Blossom Vinegar?
Is there one vinegar you like the taste of more in this recipe?
Emily says
Hi Eileen, I use plain white vinegar because I think it's the most neutral vinegar that allows the chive blossom flavor to shine. It's also the one that makes the prettiest colored vinegar 🙂
jack burton says
@Eileen, we have always used white wine vinegar. For us, plain white vinegar has just a bit too much of a bite to it. Either way, because both are clear colored, you are going to get a beautiful, pink vinegar out of the process. Very pretty and appealing.
Sylvie says
Once your vinegar is complet, can you still use the flowers that marinaded in the vinegar ?
EW says
I'd recommend discarding them - they are pretty sapped of their flavor and color after they marinate.