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).