Spring
Chive Blossom Vinegar

Looks like we're about to face a heat wave, so I come with a pleasantly lazy recipe that will preserve all the chive flowers from your garden + market before they shrivel up in the vile sun. There are some flavors I always look forward to in every season: for spring it's nettles and chives (I'm a tasty girl after all), for summer it's tomatoes and peaches (ok, maybe not 100% salty ), autumn is winter squash, and in winter is chestnuts. And I'm always trying to think of ways to enjoy those special flavors just a little bit longer and absorb them throughout the year, and that's where chive flower vinegar comes in.Chive flower vinegar

It only has two ingredients: chive flowers and vinegar. (Probably not entirely I need to say this given the name of the recipe, but why not cover all my bases!) Essentially, you mix them together in a jar, put a lid on it, wait 3 or 4 days, strain it, and voila! You have a vinegar that has been deeply infused with the savory goodness of chives and has taken on the most beautiful magenta hue. It lasts practically forever, as vinegar itself is a natural preservative and is perfect for summer salads or for adding a little acidity to marinades, roasts, soups and stews. And thanks to the beautiful hue and delicious flavor, it also makes a great homemade gift!

Chive flower vinegar

If you missed chive flower season altogether, you could also do so by substituting chopped chives in the same amount as the chive flowers. It will still have a nice savory chive flavor, but the color will be more green rather than pink. And if you want to keep some freshly cut chive flowers on hand to sprinkle as a garnish on food, they keep VERY well in a cup of water in the refrigerator. I cut mine 3 weeks ago and they are still perfectly fresh and vibrant in my fridge door, happy as clams. So definitely cut them up now and keep them in the fridge in water before the heat wave if you want to spread their flavor a little longer. Or make chive flower salt. Or use them all to make chive flower vinegar, whichever suits you. After all, they are your chives! Wishing you a lovely rest of spring and early summer and a happy solstice, dear reader.

Chive flowers in the garden

Chive flower vinegar

Total time 3 days 10 minutes
  • 1
    cup
    chive flowers
  • 1 3/4
    cups
    Distilled white vinegar
  1. Add chive flowers and vinegar to a 16-ounce glass jar. Screw on the lid and let steep for 3-4 days, or up to 1 week, until the vinegar smells very herbaceous and has turned a vibrant magenta hue.

    Strain the mixture, reserving the vinegar and discarding the chives (or you could use them as a strong pickling element in a salad, soup, or stew). Pour the vinegar into a jar, close the lid, and use it as you would any other vinegar. I love it in summer salads or any recipe where you want a touch of acidity, such as a roast, marinade, casserole, sauce, soup or stew.

    Vinegar will last at least a year if stored at room temperature, out of direct sunlight (such as in a kitchen cabinet).

Infusion of chive flowers Infusion of chive flowers Infusion of chive flowers

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