How to Make & Use Chive Blossom Vinegar
Learn how to make chive blossom vinegar from scratch—an easy, beautiful way to preserve the flavor of spring on the homestead.
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Servings: 32 Servings
Calories: 3kcal
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.
Nutrition
Serving: 1Tablespoon | Calories: 3kcal | Carbohydrates: 0.1g | Protein: 0.01g | Sodium: 1mg | Fiber: 0.002g | Sugar: 0.001g
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