I originally learned about Chive Blossom Vinegar from Marisa at Food in Jars! And this season, I finally remembered to make some. It is bittersweet because I think the blossoms look so pretty on the chive plant and they only last so long.
To make Chive Blossom Vinegar, you just cut the blossoms of the chive and stuff them in a Mason jar!
These grubby little chunky hands just couldn't keep away from my chive blossoms!
Quality Control - right?
Once you stuff your jar full of blossoms, cover them with vinegar, cap the jar and let them sit in a dark spot for a week or two. As I seem to understand, any vinegar works, but I just used white vinegar. It turns a pretty purple. I bet a champagne or white wine vinegar would work well too. I will let you know the verdict on taste in a few weeks. I plan to use it for salad dressings , marinades and in Asian dishes that call for a splash of vinegar!
Have you made Chive Vinegar before? What have you used it for?
This post is linked up at Freaky Friday