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