An apothecary jar of magenta-pink chive blossom vinegar; a cork and chive blossoms rest nearby.

4.94 / 32 votes

Chive Blossom Vinegar

It's easy to make sweet, delicately flavored chive blossom vinegar. The blossoms are cleaned and placed in canning jars, and warm white-wine vinegar is poured over. Once cooled, the vinegar is left in a cool dark spot to infuse and turn a blushy-pink.

Prep Time5

Steeping time14

Total Time14 5

Course: Condiments

Cuisine: American

Servings: tablespoons | 1 1/2 cups

Calories: 4

Equipment

1 sterilized 1-pint canning jar preferably one with a glass or plastic top

Ingredients

▢ 1 1/2 cups Champagne or white wine vinegar
▢ 2 1/2 cups chive blossoms, snipped right beneath the head

US - Metric

Instructions

Heat the 1 1/2 cups Champagne or white wine vinegar in a small saucepan over low heat until just warm. Keep an eye out so that it doesn't boil; you want the warmth of the vinegar to seduce the coy, subtle flavor out of the blossoms, not immolate them.
Meanwhile, plunge the 2 1/2 cups chive blossoms in a bowl of cold water and gentle swish them around to flush out any dirt and bugs that have taken up residence. Dump the flowers into a colander and thwack it against the side of the sink to shake off the excess water. Gently blot the flowers dry.
Stuff the pint jar with the blooms. Don't be too Martha about this. It's okay if the blossoms get crushed a bit.
Pour enough of the warm vinegar into the jar just to submerge the blossoms, using a metal spoon to push down any errant blooms that want to float up over the top. You might not need all of the vinegar.
Let the vinegar cool, then cover tightly.
☞ TESTER TIP: If using a metal canning lid and ring, cut a square of parchment, cover the jar, and screw on the lid. The vinegar will erode the finish and ruin the taste of your infused vinegar.
Place the container in a dark, cool spot that's so hidden you'll forget about it. This infusion benefits from a long steep—1 to 2 weeks minimum. Trust me, the vinegar will bless you abundantly for your patience—or your forgetfulness.
When you're happy with the chive-y strength of the brew, strain it through a fine sieve and toss the spent blossoms. Pour the vinegar into your favorite (preferably glass) sterilized bottle with a rubber stopper and display prominently. Its hue—the blush of a very embarrassed Rosé—is a great conversation starter.

Nutrition