I’ve been making chive blossom vinegar for a few years now. It all started because my chive plant was turning into a chive bush; no joke. It was humongous. And it began blooming so much that my entire yard was covered in the blossoms that eventually dried and fell off the plant. The blooms carry seeds, obviously, and where they land, new chives can grow. I didn’t want a yard full of chives, needless to say, so I began cutting the chives with blooms off and sticking them in jars of water, like fresh flowers. Which was fine. But my kitchen always smelling like a baked potato when the temperature was high wasn’t ideal (even though they are pretty).
So I did some research and discovered all the things you can make/do with them! Turns out they’re 100% edible. They make a great garnish for soups and salads, and they also make a mean infused vinegar.
That chive plant was taken from me in a hurricane. The pot it was in blew over and the plant never recovered. However, I since replaced it and my new one is just as big as the other one was, so I’m still getting blossoms up the wazoo. So now I’m finding new ways of making that old standby: chive blossom vinegar.
This one is inspired by a post I found on the internet at My Humble Kitchen. The lemon slice makes it smell ah-may-zing, and I’m sure will add a brightness to the flavor.
There’s really no right or wrong way to do this. You just get some white vinegar- I prefer to use white wine vinegar, after some experimentation, but regular white will do. Even rice vinegar will work, just stay away from stronger vinegars like apple cider/red wine, etc. You cut some blossoms off your plant and then rinse them and dry them thoroughly. Make sure no little bugs are hiding in there, then fill the jar with them. I fill my (pint) jars anywhere from 1/4 – 3/4 full, depending on the amount of blossoms I have and how much flavor I want to give the vinegar.
Then, this time I added a thin slice of organic lemon along with the blossoms. You can also just use lemon peel instead. I poured the vinegar over it, closed the jar, gave it a shake and let it sit for 3 weeks.
There is literally nothing else to it.
(P.S. The color after 2 weeks or so will be an awesome bright pink. I used a purple jar here so you can’t see it, but trust me.)
The end result can be used as a salad dressing (strained to remove blossoms or not), a marinade, and in macaroni and potato salads. I have even made chive blossom vinegar pickles, as well as a chive blossom vinegar potato salad with egg that was to die for (ignore the horrible photography!).
Enjoying your new chive blossom infusion in a new way? Please tell me all about it!