How to Tuesday - Chive Blossom Vinegar

Our Chives blossomed like crazy this year! I didn't want them to go to waste so it only seemed right  to go a little Chive Blossom crazy. I added them to salads, pasta, focaccia, and of course vinegar. If you've never tasted a chive blossom you're in for a treat, they have a delightfully floral, light oniony flavor. 

Steeping these beauties in vinegar, results in a sweet, delicately flavored, rosy-hued onion vinegar that gives malt & champagne vinegars a run for their money. You'll find yourself reaching for it next time you're whipping up a vinegarette or indulging in fish & chips. 

How to Make: Chive Blossom Vinegar

By Cooking for Kishore

Ingredients

• 1 cup Chive Blossoms, packed
• 3/4 cup White Wine Vinegar
• 3/4 cup Apple Cider Vinegar
• 1 pint Canning Jar
• Parchment Paper or Plastic Wrap

Instructions

1. Cut the Chive blossom directly below the flower, clean in cool water to remove any dirt or insects. Place cleaned Chive Blossoms in a sterile 1 pint canning jar.
2. Heat the vinegars in a pot till just warm, do not let it boil. Pour the warmed vinegar into the jar over the blossoms, use a spoon to push down any floating blossoms.
3. Place a piece of parchment paper/plastic wrap over the metal lid of the jar and screw on the top. Then place the jar in a cool, dark spot and let it infuse for 1 to 2 weeks depending on the strength of flavor you'd prefer.
4. After the 1-2 week period, strain it and toss the blossoms. Pour the vinegar into a clean glass jar. Store in the fridge.

Yield: Makes 1 pint
Prep Time: 5 mins.

Cook time: 5 mins.
Total time: 7-14 days
Tags: chive blossom vinegar, how to make chive blossom vinegar, How to Tuesday, what to do with chive blossoms,