10 min
1 jar
Chive blossoms - those fluffy pink flowers - are totally edible, and have a delicate chive flavor, without being too pushy. I like to use them to make a jar of chive blossom vinegar to lend a subtle chive note to salad dressings. This is one of the easiest things you'll ever put up, I promise.
  • chive blossoms
  • distilled white vinegar
  • clean jar with lid

all you do is steep it

You’ll need a clean canning jar – the one shown here is a 3-cup ‘pint and  a half’ jar. Pick a big handful of chives, and snip off just the flower heads. Soak those briefly in cold water, to eliminate any dust or critters, then remove from the water and gently dry.

Put the dry blossoms into your jar; it should be about three-quarters filled. Pour white distilled vinegar into the jar, filling it completely, and put on a lid.

Let it steep for a week or two in a cool dark place, then strain the flowers out, putting the now pink chive blossom vinegar into a fresh clean jar.

That’s it – ta-da!

Keep the vinegar away from light in a cool place. Plan to use it up before autumn. By the way, a small jar of herb vinegar makes a splendid gift! 

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