Chives are a delightful herb to grow—they’re low-maintenance, return year after year, and add charm to any garden. Their vibrant purple blossoms aren’t just pretty—they’re edible too! Infuse them in vinegar to create a flavorful chive blossom vinegar. Ready to take it a step further? Try making apple cider vinegar!
As onion chive blossoms burst into bloom across the garden, there’s no better time to capture their delicate oniony flavor and beautiful color in a simple, old-fashioned infusion.
What is Chive Blossom Vinegar?
Chive blossom vinegar is one of those pantry staples that brings a bit of spring to the table all year long. It's perfect for dressings, marinades, or drizzling over roasted vegetables. This is a quick, rewarding project that turns a fleeting bloom into a lasting jar of flavor.
To make chive blossom vinegar, you only need two ingredients: flowering onion chives and vinegar. I like adding a little sugar and fresh garlic to balance the flavor and to infuse garlicy hints into the vinegar.
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Ingredients & Substitutions
- Chive blossoms: Use at least 1 cup, and up to 2 cups of chive blossoms per pint of vinegar. The more flowers you use, the bolder the flavor and the richer the color of your infusion.
- Vinegar: I used my homemade pear vinegar, but white wine vinegar or champagne vinegar would also be great options.
- Sugar: 1 teaspoon of sugar or honey to balance out the flavor.
- Garlic: 1 clove garlic
*See recipe card for quantities.
How to Make Chive Blossom Vinegar
- Pick 1 ½ cups of chive blossoms, then rinse (if needed) and dry completely.
- Add blossoms to a pint-sized sterilized mason jar. Add one slivered garlic clove.
- Simmer vinegar until warm and whisk in the sugar until dissolved. Pour vinegar over blossoms; push blossoms down to fully submerge.
- Add lid and tighten cap, then label with the date. Store in a dark, cool location for a minimum of one week.
- Strain the vinegar and discard the chive blossoms and garlic.
- Use chive vinegar in marinades, vinaigrettes, potato salad, and more!
How to Use Chive Blossom Vinegar
Chive blossom vinegar is more than just pretty — it’s flavorful, versatile, and adds a subtle oniony kick with a floral edge. Here are some great ways to use it in your kitchen or homestead pantry:
Salad Dressings & Dip
- Whisk it with olive oil, a bit of Dijon mustard, salt, and pepper for a quick vinaigrette.
- Mix with yogurt or sour cream for a creamy herb dressing.
- Mix with olive oil, a pinch of salt, and dried herbs as a rustic dip for bread.
Add to your favorite Recipes
- Splash a little over sautéed greens like spinach or kale.
- Mix into German dill potato salad for a tangy pop.
Brighten Up Proteins
- Use it as a marinade for fish, chicken, and in your carne asada marinade.
- Add a dash at the end of cooking to balance fatty meats like pork or duck.
Quick Pickles
- Combine with a bit of sugar and salt to quick-pickle radishes, onions, or cucumbers.
Chive Blossom Vinaigrette
To make chive blossom vinaigrette, whisk the first six ingredients, then drizzle oil while whisking to emulsify the vinaigrette.
- 6 tablespoon chive blossom vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 2 teaspoons honey
- zest from 1 cutie (plus 1 tablespoon juice)
- ½ teaspoon dried mint (or your favorite fresh or dried herbs)
- ¾ cup avocado oil (or olive oil)
FAQ
It has a delicate onion flavor, slightly garlicky, with a tangy acidity from the vinegar. The blossoms mellow the vinegar's sharpness while adding aromatic depth.
White wine vinegar, champagne vinegar, or rice vinegar work best because they’re mild and won’t overpower the delicate flavor of the blossoms.
If stored in a sealed bottle in a cool, dark place, it can last up to 6 months or more. Refrigeration isn’t necessary, but it can help extend its shelf life.
Fresh is best for both color and flavor. Dried blossoms won’t infuse as much flavor and may result in a duller color.
Technically, yes, but they’re usually discarded after infusing since they’ve lost most of their flavor. Some people compost them or use them for a second, weaker infusion.
Equipment
All you need to make chive blossom vinegar is a pint-sized mason jar and a small saucepan to warm up the vinegar.
Storage
Store in a cool, dark location like a pantry for up to 6 months.
Pro Tips
- Gently heat (but don’t boil) the vinegar before pouring it over the blossoms. This helps draw out more color and flavor, and lightly sterilizes your mix.
- Harvest blossoms in the morning, just after dew has evaporated. Blossoms that are fully open but not wilted have the most flavor and aroma.
- After rinsing your blossoms, make sure they’re completely dry to prevent cloudiness or spoilage in the vinegar.
- Choose the right vinegar: white wine vinegar gives a light, floral base that lets the chives shine. Apple cider vinegar adds depth, but may dull the pink color.
- Always steep and store infused vinegar in glass (not metal) containers. Vinegar is acidic and can react with metal, altering flavor and safety.
- The bright pink hue from chive blossoms may soften after a few months. Still perfectly safe, but store out of direct light to slow fading.
More Homesteading Ideas
Looking for other recipes like this? Try these:
Recipe
How to Make & Use Chive Blossom Vinegar
Equipment
Ingredients
- 1½ cup chive blossoms (or up to 2 cups)
- 2 cups white wine vinegar
- 1 garlic clove (slivered)
Instructions
- Pick 1 ½ cups of chive blossoms, then rinse (if needed) and dry completely.
- Add blossoms to a pint-sized sterilized mason jar. Add one slivered garlic clove.
- Simmer vinegar until warm and whisk in the sugar until dissolved. Pour vinegar over blossoms; push blossoms down to fully submerge.
- Add lid and tighten cap, then label with the date. Store in a dark, cool location for a minimum of one week.
- Strain the vinegar and discard or compost the chive blossoms and garlic.
- Use chive vinegar in marinades, vinaigrettes, potato salad, and more!
Notes
- Gently heat (but don’t boil) the vinegar before pouring it over the blossoms. This helps draw out more color and flavor, and lightly sterilizes your mix.
- Harvest blossoms in the morning, just after dew has evaporated. Blossoms that are fully open but not wilted have the most flavor and aroma.
- After rinsing your blossoms, make sure they’re completely dry to prevent cloudiness or spoilage in the vinegar.
- Choose the right vinegar: white wine vinegar gives a light, floral base that lets the chives shine. Apple cider vinegar adds depth, but may dull the pink color.
- Always steep and store infused vinegar in glass (not metal) containers. Vinegar is acidic and can react with metal, altering flavor and safety.
- The bright pink hue from chive blossoms may soften after a few months. Still perfectly safe, but store out of direct light to slow fading.
Hilda Sterner says
Be sure to try this recipe and then come back and let me know what you think!