Chive Blossom Vinegar
Here's an easy method for making and using chive blossom vinegar - perfect for spring and late summer when chive blossoms are in abundance.
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Servings: 1 cup vinegar
Equipment
- 1 Ball Jar or other glass container
Ingredients
- 1 cup white vinegar
- 1 cup chive blossoms washed thoroughly
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 the refrigerator for up to 6 months or pantry for up to 2 months.
Video
Notes
Vinegar Substitutions - Plain white vinegar is 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!
Blossom Substitutions - You can use garlic chive blossoms instead of regular chive blossoms. They tend to have a stronger onion flavor.
Alternate Methods - If you want to make a faster version of this recipe, you can heat the vinegar on the stovetop until 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 three days!