Chive Blossom Vinegar

It seems we’re due for a heat wave, so I’m coming in hot with a pleasantly lazy recipe that will preserve all the chive blossoms from your garden + the market before they wrinkle up in the dastardly sun. There’s some flavors I always look forward to in each season—for spring it’s nettle and chives (I’m a savory girl at heart), for summer it’s tomatoes and peaches (okay, maybe not 100% savory), autumn is winter squash, and in winter it’s chestnuts. And I’m always trying to think of ways to enjoy those special flavors just a liiiiiittle bit longer and soak them up throughout the year, which is where this chive blossom vinegar comes into play.

It has only two ingredients: chive blossoms, and vinegar. (Probably not entirely necessary for me to state that given the name of the recipe, but why not cover all my bases!) Essentially, you mix them up together in a jar, put a lid on it, wait 3 or 4 days, strain it, and voila! You have vinegar that’s been deeply infused with savory chive-y goodness, and has turned the loveliest magenta hue. It lasts pretty much forever, since vinegar itself is a natural preservative, and is perfect for summer salads, or adding a little acidity to marinades, roasts, soups, and stews. And because of the beautiful hue + delicious flavor, it also makes a great homemade gift to boot!

If you’ve missed chive blossom season entirely, you could also make this by substituting chopped chives at the same quantity as the chive blossoms. It will still have a nice savory chive flavor, but the color will be more green rather than pink. And if you want to keep some fresh-cut chive blossoms handy for sprinkling as a garnish on food, they keep REALLY well in a cup of water in a refrigerator. I cut mine 3 weeks ago and they’re still perfectly fresh and perky in the door of my refrigerator, happy as clams. So definitely cut them now and keep the refrigerated in water before the heat wave if you want to spread out their flavor a little longer. Or make some chive blossom salt. Or, just use them all to make chive blossom vinegar—whichever sounds best to you. They’re your chives, after all! Have a lovely rest of spring and early summer, and happy solstice, dear reader.

5 from 1 vote

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Chive Blossom Vinegar

This chive blossom vinegar is incredibly easy to make and the perfect way to enjoy savory chives year round!

Course Side Dish

Cuisine American

Keyword chive blossom, infused, vinegar

Prep Time 10 minutes

Infusing Time 3 days

Total Time 3 days 10 minutes

Servings 14 ounces

Calories 7 kcal

Ingredients

• 1 cup chive blossoms
• 1 3/4 cups distilled white vinegar

Instructions

1. Add the chive blossoms and vinegar to a 16-ounce mason jar. Screw on the lid and allow to infuse for 3-4 days, or up to 1 week, until the vinegar smells very chive-y and has taken on a vibrant magenta hue.

   Strain the mixture, reserving the vinegar and discarding the chives (or you could use them as a strong pickled element in a salad or soup or stew). Pour the vinegar into a jar, scew on the lid, and use it as you would any other vinegar. I really like it in summer salads, or any recipe in which you want a splash of acidity, like a roast, marinade, casserole, sauce, soup, or stew.

   The vinegar will last for at least a year stored at room temperature out of direct sunlight (like in a kitchen cabinet).

Nutrition Facts

Chive Blossom Vinegar

Amount Per Serving

Calories 7

% Daily Value*

Fat 0.02g0%

Saturated Fat 0.004g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 9mg0%

Carbohydrates 0.1g0%

Fiber 0.1g0%

Sugar 0.1g0%

Protein 0.1g0%

Vitamin A 124IU2%

Vitamin C 2mg2%

Calcium 5mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.