Chive Blossom Vinegar
Alliums are an edible summer delicacy. Chive blossoms have an delicate onion flavor and gorgeous lavender color. Choose the freshest blossoms, trim the stems and rinse and dry in a salad spinner as you would any lettuce. If you have an abundance of chives as I do, this recipe is easily doubled or tripled. This vinegar makes a wonderful gift.
Wash and sterilize a wide mouth pint canning jar.
Pick fresh chive blossoms, trim the stems and place the blossoms in a salad spinner. Wash well to remove any grit and spin dry. Loosely pack them 3/4 full in the clean glass pint jar. Add the vinegar until the jar is full. Seal, label and date. Store in a cool dark place. The vinegar is ready to use after 2 weeks.
Makes 1 pint
- 1 cup chive blossoms
- 16 oz champagne or rice wine vinegar