How to Make Chive Blossom Vinegar

Chive Blossoms at 2nd St. Chicken Ranch

Chives and Oregano in the Garden

The chive blossoms at the 2nd St. Chicken Ranch are outstanding this year.  I have several clumps of chives that have been divided multiple times over the years – they just keep getting better and better.

I love the subtle onion-y taste of spring chives and use the blossoms as much as possible to dress up everything from potato salad to deviled eggs.   Recently I discovered another use for this delicate purple seed head – one that last longer and has gift giving potential – vinegar.

The vinegar’s color is deep magenta with a slightly floral onion scent and taste.  Delicious used in a vinaigrette!

Chive Blossom Vinegar

1 sterilized quart jar (canning jar or other recycled glass jar with a lid)

20+ chive blossoms, stems removed and rinsed

1 cup (more or less) white vinegar or champagne vinegar

Chive Blossoms

Chive blossoms ready for the jar.

Cut stems from chive blossoms and rinse to remove any dirt or cohabitants.  I give mine a quick spin in the salad spinner to remove excess water.  Pack into a clean, sterilized quart jar.  We save glass jars (since CdA doesn’t recycle glass – we’re not at hoarder mass yet, but getting close), so I used a jar that previously held pickled beets.  I didn’t “pack” the blossoms in the jar – if you want tightly pack blossoms, you’ll need more than 20.

Chive Blossoms packed in the jar

Chive Blossoms packed in the jar.

Heat vinegar to a simmer – the goal here is to steep the blossoms in the vinegar, not cook them – so don’t boil the vinegar!  Once the liquid begins to simmer, carefully pour over the blossoms.  Let the vinegar cool and cap the jar.

Almost immediately you’ll see a lovely light pink hue appear.  Store the jar in a dark place for about a week.  I checked on mine a couple of times early on, then promptly forgot about

Chive Blossom Vinegar

A pink hue appears immediately!

it.  After a week or so you can strain the vinegar (I used two strainers nested, but a  strainer and cheesecloth works too) and discard the blossoms.

Using a funnel, pour your vinegar into a clear jar or bottle.  Enjoy!

Chive Blossom Vinegar from The Coeur d'Alene Coop

The final product - a beautiful magenta vinegar.

Do you have a recipe for other herb vinegars?  Share them in the comments below.

Comments

  1. I’ve been waiting almost a year to try this! When you posted it last year, my blossoms were past their prime. I’ve got a jar of champagne vinegar and blossoms cooling as I type! I’m so excited to try this vinegar on salads!

    • Super! I’m getting ready to do mine as well…and something new too — Chive Oil! The combo of the pink blossom vinegar, next to the green chive oil will be beautiful and delicious on the table!

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