Make This Gorgeous Chive Blossom Vinegar Right Now to Enjoy All Year
See how easy it is to infuse vinegar with the subtle flavor and delicate color of chive blossoms.
It happens in late spring and early summer in gardens across the land: Chive plants suddenly bust out with delicate halos of lavender-hued blossoms atop long, willowy green stems. Cooks in the know hurry to snip them to garnish appetizers, egg dishes, and all kinds of salads with their mildly onion-y florets.
If you don't grow your own chives or know someone who does, don't despair; you can often find the blossoms in colorful bunches at farmers' markets in May and June.
And here's one more use for chive flowers: You can brew a lovely chive-infused vinegar at home using absolutely no fancy equipment. It's heavenly on fresh summer salads, and makes a great handmade gift from your kitchen. Read on and I'll show you how easy it is to make chive blossom vinegar.
How to Make Chive Blossom Vinegar
Making the chive vinegar takes 10 minutes tops; the only hard part is waiting for it to be ready to use. Luckily, this warm steeping method makes the wait time fairly short; in just a few days you'll have a batch of blush-colored, chive-flavored vinegar for a summer's worth of salads. And did I mention it's a whole lot cheaper to make your own than to buy fancy flavored vinegar?
Get the easy recipe for Chive Blossom Vinegar
- 24 chive blossoms
- 1½ cups Champagne vinegar
- 1 1-pint canning jar with lid and ring, sterilized
- Wash chive blossoms by holding them upside down from the stem and plunging them into a deep bowl of cold water. Swish them around to dislodge any soil. Pour out the water and repeat 2 or 3 times.
- Snip or pinch off each blossom where it meets the stem. Dry blossoms gently but thoroughly with paper towels or in a salad spinner. Pack canning jar with blossoms loosely.
- Heat vinegar in a small saucepan over medium-low heat until hot but not boiling, 2 to 4 minutes. Pour hot vinegar over blossoms in canning jar, screw on lid, and store in the refrigerator until desired flavor intensity is reached, 1 to 2 weeks. Strain out blossoms and store vinegar in a sterilized glass container away from heat and light for up to 6 months.
Top Tips for Making Chive Blossom Vinegar
- Use organically grown chive blossoms so you don't get any pesticides in your vinegar.
- You don't have to break apart the blossom heads — you can just leave them whole after trimming off the stem. They actually look a lot prettier that way when they're steeping.
- You can use Champagne vinegar, white wine vinegar, or rice wine vinegar for this recipe.
Chive blossom season is fairly short, so I've already started making several batches of vinegar to give away. So pretty, so easy. And now you know how to do it, too.
Here's an idea for using your chive vinegar to bring a fresh taste of summer to any salad.
Makes 1 cup
- ¾ cup olive oil
- ¼ cup chive vinegar (that you made!)
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Dried herbs (optional)
- Snips of fresh chives (optional)
Pour everything into an empty jar, screw on the lid, and shake vigorously to emulsify. Here, this nifty how-to demos the technique.
More Infused Vinegars to Try: