How to Make Chive Blossom Vinegar
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It’s amazing to have the ability to capture so much flavor in something like a flower. Chive blossoms are bursting with color and flavor.
While trying to live in rhythm with the seasons, we make every effort to use the spring/summer season to prepare for the fall and winter.
If you don’t have chives on your property yet, they are extremely easy to grow and easily self-seed and spread each year. Our chives are often the last standing “greenery” in the garden each fall.
We use chives all year in salads, on potatoes, and to flavor dressings.
How to Make Chive Blossom Vinegar
This recipe is so easy to make. Although our family mostly avoids most plastics, I make a lot of drinking vinegar and must use these plastic BPA-FREE mason jar lids for anything acidic.
Chives are the perfect example of edible landscaping. At our homestead, I don’t mind pumpkins growing near my front door and thyme right by our window. I think an edible landscape…even if it’s wild, is beautiful!
Chive Blossom Vinegar
Course: Apothecary, Food Preservation, Seasonal EatingDifficulty: Easy8
servings10
minutes2
minutesIngredients
2 Cups of Chive Blossoms
3 Cups Of Warm Organic White Vinegar
Quart Mason Jar with Plastic Lid
Directions
- Cut your chive blossoms right under the head of the flower. (Remember not to harvest all your blossoms. Let some come to seed so you have more to plant for next year.)
- Clean chive blossoms in a colander. The blossoms may have little bugs that you can’t see so I recommend soaking them first for a few minutes, then drying the flowers on a paper towel.
- Put clean chives in a quart jar.
- Warm your vinegar over the stovetop. Do not boil. You are just slightly warming the vinegar. Fill your jar with the warmed vinegar. Make sure you completely cover your blossoms. You want all the blossoms covered in vinegar. Press the blossoms down into the vinegar gently. Then cover your jar with a plastic mason jar lid. NOTE: You can use a metal lid, but you need parchment paper between your vinegar and metal, or else the vinegar erodes the metal lid.
- Leave the chive blossom vinegar to steep in a dark place for two weeks. After two weeks, strain the vinegar and remove the spent chive blossoms. Store your vinegar out of direct sunlight.
