Chive Blossom Vinegar

A bottle of pink coloured vinegar on a slate plate surrounded by chive blossoms.

Course: Salad, Sauces and Spreads, Seasonings

Cuisine: American

Diet: Vegan, Vegetarian

Prep Time: 10

Resting Time: 3

Total Time: 3 10

Servings: Tbsp

Calories: 4kcal

Author: Deanna

This savoury vinegar, made with white wine vinegar and freshly picked chive blossoms, has a light onion flavour and beautiful pink colour.

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Equipment

Ingredients

2 cups fresh chive blossoms
1 1/2 cups white wine vinegar or champagne, or plain white vinegar

Instructions

Place the chive blossoms into a bowl and fill with cool water. Swish the flowers to remove any debris or insects, then strain them and blot them dry with a paper towel.
Gently pack the blossoms into a mason jar, filling it to the top.
Heat the vinegar in a saucepan or in the microwave, just until it's simmering. You want it warm, but not hot.
Pour the vinegar into the jar, filling it to the top. You may need more or less vinegar depending on how many chive blossoms you used and how tightly you packed them.
Place the lid on the jar, then move it to a cool dark place to steep. A pantry, or dark corner of the kitchen is fine, there is no need to refrigerate.
Allow the vinegar to steep for at least three days. You want it to have a vibrant pink colour and when you remove the lid and smell it, it should have a mild, onion scent. If you want the colour and flavour stronger, you can allow it to continue to steep until you are satisfied.
Once the vinegar is ready, strain it through a fine mesh strainer to remove the blossoms, then pour it into bottles or you can return it to the jar.

Notes

You can shorten the preparation time by using cold vinegar instead of heating it, but you will need to steep the vinegar a bit longer, generally at least five days.

You can let the vinegar steep with the blossoms for as long as you like to get the desired colour and flavour.

You don't need to be precise with this recipe. You can use as many blossoms as you like and fill the jar with vinegar. The higher the blossom-to-vinegar ratio, the stronger the flavour will be.

Nutrition