Fresh chive blossoms steeped in Champagne vinegar makes a subtly chive-flavored, blush-colored vinegar. Try it in your next vinaigrette salad dressing, and make several batches of this gorgeous vinegar to give away all summer. After 2 weeks, the vinegar will take on the delicate purple color and subtle onion flavor of the chives.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 week
total:
1 week
Servings:
24
Yield:
1 1/2 cups vinegar
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute Champagne vinegar with white wine vinegar or rice wine vinegar, if preferred.

Nutrition Facts

6 calories; carbohydrates 1.5g; sodium 0.9mg. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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