Chive Blossom Vinegar
It couldn't be easier to make your own beautiful and delicious chive blossom vinegar!
Ingredients
- Chive blossoms
- White wine vinegar
Instructions
- Collect your chive blossoms. For best flavor, look for flowers that are in full bloom and have not started to wilt.
- Clip the chive blossoms off the stems. You can preserve the stems to use as a garnish or to add to your infusion for extra chive flavor.
- Thoroughly rinse your chive blossoms. Remove any dirt or bugs from the flowers.
- After washing, lay your chive blossoms on a towel and allow them to dry completely.
- After drying, add your chive blossoms to a clean glass jar. I like to use a quart or pint-sized mason jar.
- Add enough vinegar to cover the blossoms.
- Crush the chive blossoms against the bottom and sides of the jar a bit to help them release their flavor.
- If desired, add some chive stem or leaf clippings for extra flavor.
- Add a fermentation weight if desired.
- Seal your jars using nonmetal lids or a barrier between the jar and metal lid.
- Label your vinegar infusion with the approximate finish date so that you remember when it should be done.
- Store your chive blossom vinegar in a cool dark place and allow it to infuse for about two weeks.
- Check your infusion after 2 weeks and taste test it. If you're happy with the results, strain the vinegar through a sieve to remove the chive blossoms and any chive pieces. (If desired, you can allow your vinegar infusion to sit for up to three weeks for stronger flavor.)
- Pour your strained vinegar into clean, air-tight jars and enjoy!