Chive Blossom Infused Vinegar
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"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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Ingredients7 d 15 m servings 5 cals
Original recipe yields 24 servings (1 1/2 cups vinegar)
- 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.
- Cook's Note:
- Substitute Champagne vinegar with white wine vinegar or rice wine vinegar, if preferred.
Per Serving: 5 calories; 0 g fat; 1.5 g carbohydrates; 0 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition