Harness the vibrant colors and delicate flavors of fresh chive blossoms with this homemade chive blossom vinegar. It adds a kiss of chive flavor and uniqueness to so many dishes. I want to show you how easy it is to make and how you can use it to enhance and flavor a variety of recipes.
Course Condiment
Cuisine American
Keyword chive blossom, chives, condiment, vinegar
Prep Time 5 minutesminutes
Resting Time 14 daysdays
Total Time 14 daysdays5 minutesminutes
Servings 8
Calories 42kcal
Ingredients
1cupfresh chive blossoms
1 ½cupwhite balsamic vinegaror the vinegar of your choosing
Instructions
Begin by gently rinsing the chive blossoms under cool water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel.
Place the chive blossoms in a clean glass jar or bottle with a tight-fitting lid.
Pour the white balsamic vinegar (or your chosen vinegar) over the chive blossoms in the jar. Ensure that the blossoms are fully submerged in the vinegar.
Use a clean spoon or chopstick to press down on the chive blossoms, gently bruising them to release their flavor.
Seal the jar tightly with the lid and place it in a cool, dark place such as a pantry or cupboard.
Allow the chive blossoms to infuse in the vinegar for about two to three weeks. During this time, the vinegar will take on the delicate flavor and vibrant color of the chive blossoms.
Shake the jar gently every few days to help distribute the flavors and encourage the infusion process.
After the infusion period, strain the vinegar through a fine-mesh sieve or cheesecloth into a clean bottle or jar. Discard the used chive blossoms.
Store the chive blossom vinegar in a cool, dark place. It will continue to develop flavor over time and can be used in various recipes, dressings, and marinades, or as a flavorful addition to salads.
Notes
The chive blossom vinegar will keep for several months if stored properly. If you notice any signs of spoilage, such as a strange odor or discoloration, it is best to discard it.