Chive Blossom Vinegar

Chive Blossom Vinegar
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In our herb garden, we have chive plants that have spread beautifully over the years. They always have these beautiful purple chive flowers in late spring or early summer. But for the longest time, I had no idea that chive blossoms were edible until I was at our local farmers market and saw a bunch being sold with other edible flowers. When I got home I researched all the great ways to use these beautiful purple blossoms. One of which is Chive Blossom Vinegar. It is simple to make but looks absolutely lovely once infused as it has a glorious pink hue.

I love using this vinegar in salad dressings or in any recipe that calls for vinegar. In the Lentil Salad recipe, it adds a beautiful mild onion flavor in this protein-packed salad.

Chive blossoms can be added to a variety of dishes. When added to cream cheese, along with a chopped fresh chives, they add a beautiful color to the cream cheese. I love adding chopped blossoms to omelets or quiches. Check out this delicious recipe for Chive Blossom Quiche.

Top view of purple chive blossom flowers in a vase.

What is Chive Blossom Vinegar?

Chive blossom vinegar is an infusion of vinegar with the delicate, purple flowers of the chive plant. Chives, a member of the allium family, are known for their mild onion flavor, and their blossoms carry a similar but more delicate taste. When steeped in vinegar, these blossoms impart a beautiful pink hue and a unique flavor that can enhance salads, marinades, and more. For added onion flavor, you can chopped chive leaves along with the flowers to the vinegar when steeping.

Ingredients and Equipment

Fresh Chive Blossoms: 1 cup of fresh blossoms – enough to fill a jar about halfway.

White wine vinegar or Champagne vinegar: 1.5 cups – you want to use a mild vinegar so that it does not take away from the flavor of the chive blossoms.

Mason jar with lid: pint size jar. Or any clean glass jar with a lid.

Mesh strainer or cheesecloth: One steeped, strain the blossoms (and chive leaves if added).

How to Make Chive Blossom Vinegar

Chive blossoms soaking in vinegar in a clear glass mason jar.

Prepare the blossoms: after harvesting your fresh blossoms rinse them thoroughly to remove any debris or insects that might be stuck in the blossom. A good method is to add the fresh picked blossoms to a large bowl and fill it with cold water. Swirl the blossoms around to help dislodge anything that might be stuck in the blossom. Let them soak for about 10 minutes and then lift the blossoms out of the water. Then rinse and spin in a salad spinner to remove any excess water, or lay on towels and let dry thoroughly.

Place the blossoms in a clean glass jar. Pour the vinegar over the blossoms and secure with a lid. You want to make sure you have enough vinegar to cover the flowers.

Note: for this recipe, 1 cup of chive flowers and 1.5 cups of vinegar is used. But this is just a guide. If you have more flowers or want to make a bigger batch, simply adjust the ratio, making sure the flowers are covered in the vinegar when steeping.

Let the blossoms infuse for about 1-2 weeks at room temperature, and in an area out of direct sunlight. For a more robust flavor, I recommend steeping for two weeks.

Once infused, strain the vinegar using a mesh strainer or cheesecloth into a clean glass jar or bottle. These Kilner bottles as they make for an elegant presentation and are easy to pour when using the blossom vinegar.

Storage

Store in a cool place out of direct sunlight. Fresh chive blossom vinegar does not need to be refrigerated. I personally keep mine in a cabinet with the rest of my vinegars.

Chive flower vinegar will last 2-3 months. After that, the flavor will start to degrade.

Pink hue of chive blossom vinegar in a glass bottle.

Ways to use Chive Blossom Vinegar

Salad Dressings: Mix chive blossom vinegar with olive oil, a touch of mustard, honey, salt, and pepper for a refreshing and aromatic vinaigrette.

Marinades: Use it to marinate chicken, fish, or tofu, adding a delicate onion flavor that pairs well with herbs like thyme and rosemary. One of my favorite recipes to use it in is this Lentil Salad dish.

Sauces and Dips: Incorporate the vinegar into sauces and dips, such as a tangy aioli or a zesty hollandaise.

Vegetable Dishes: Drizzle it over roasted or steamed vegetables for a burst of flavor, or use it to deglaze a pan after sautéing greens or mushrooms. Add to your favorite potato salad recipe.

Gifts: This chive vinegar has a beautiful pink hue that is just amazing. It makes a beautiful gift that is sure to impress. These bottles add an elegant presentation for gifting.

Conclusion

Chive blossom vinegar is a delightful ingredient that brings both flavor and beauty to your kitchen. Whether you’re a seasoned chef or a home cook looking to try something new, this infused vinegar is sure to become a favorite. With its simple preparation and wide range of uses, chive blossom vinegar is an easy way to add a touch of elegance and unique flavor to your culinary creations. So next time you see those delicate purple blossoms in your garden, consider turning them into a bottle of this flavorful vinegar!

Other Recipes You Might Enjoy

Chive Blossom Quiche

Beer Batter Fried Zucchini Flowers

Lentil Salad

Chive plant with purple flowers.

Pink hue of chive blossom vinegar in a glass bottle.
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Chive Blossom Vinegar

Chive blossom vinegar is an infusion of vinegar with the delicate, purple flowers of the chive plant
Prep Time15 minutes
Active Time14 days
Course: Condiment,
Cuisine: American
Yield: 1.5 cups
Author: hungrydanekitchen

Equipment

Materials

  • 1 cup Chive Blossoms
  • cups White wine vinegar or Champagne vinegar

Instructions

  • Place the blossoms in a clean glass jar. Pour the vinegar over the blossoms and secure with a lid.
  • Let the blossoms infuse for about 1-2 weeks.
  • Once infused, strain the vinegar using a mesh strainer or cheesecloth into a clean glass jar.
  • Enjoy this elegant vinegar!

Notes

Storage:
Store in a cool place, out of direct sunlight. Fresh chive blossom vinegar does not need to be refrigerated. I personally keep mine in a cabinet with the rest of my vinegars.
Chive flower vinegar will last 2-3 months. 

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