Chive Blossom Infused Vinegar

Once the vinegar has infused and turned a lovely shade of purple strain out the blossoms and store vinegar in a clean glass jar or bottle. Strain the vinegar before using. 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.

Olivia Luz

Heat vinegar in a small saucepan over medium low heat until hot but not boiling 2 to 4 minutes. Place lids onto the jars then put them in a dark place to infused for about 2 weeks. Compost the spent chive blossoms. Cover the jar and store in a dark cool location for 3 4 days. Place the remainder of the chive blossoms into another clean jar.

Chive blossoms have an onion like flavor that is more delicate than the commonly used leaves. They make an herbal vinegar that is a lovely gift and also very useful in your kitchen. Place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks shaking the bottle every day or two. Use chive blossom vinegar in salad dressings potato salad and marinades. When they re done the vinegar will turn a lovely shade of pink and the oil will be very fragrant.

My favourite option is a chive infused vinaigrette made with one part chive blossom vinegar three parts olive oil a teaspoon of dijon mustard salt and pepper whisked together until combined. Use it to dress a simple green salad or pour over still warm potatoes for the best potato salad you ll ever eat. Carefully pour warm vinegar over chive blossoms leaving about a 1 inch space at the top of the jar. Add the white vinegar. For the chive blossom infused vinegar combine the chive blossoms and vinegar in a mason jar or glass bottle then seal.

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Strain out blossoms and store vinegar in a sterilized glass container. Strain out blossoms and store vinegar in a sterilized glass container. My favourite option is a chive infused vinaigrette made with one part chive blossom vinegar three parts olive oil a teaspoon of dijon mustard salt and pepper whisked together until combined. Chive blossoms have an onion like flavor that is more delicate than the commonly used leaves. Heat vinegar in a small saucepan over medium low heat until hot but not boiling 2 to 4 minutes.