Chive Blossom Infused Vinegar recipe

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Ingredients

24 chive blossoms
1 ½ cups champagne vinegar
1 1-pint canning jar with lid and ring, sterilized

Nutrition Info

5.5 calories
carbohydrate: 1.5 g
cholesterol: : -
fat: : -
fiber: : -
protein: : -
saturatedFat: : -
servingSize: -
sodium: 0.9 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wash chive blossoms by holding them upside down from the stem and plunging them into a deep bowl of cold water. Swish them around to dislodge any soil. Pour out the water and repeat 2 or 3 times.

  2. Snip or pinch off each blossom where it meets the stem. Dry blossoms gently but thoroughly with paper towels or in a salad spinner. Pack canning jar with blossoms loosely.

  3. Heat vinegar in a small saucepan over medium-low heat until hot but not boiling, 2 to 4 minutes. Pour hot vinegar over blossoms in canning jar, screw on lid, and store in the refrigerator until desired flavor intensity is reached, 1 to 2 weeks. Strain out blossoms and store vinegar in a sterilized glass container.

Recipe Yield

1 1/2 cups vinegar

Recipe Note

Fresh chive blossoms steeped in Champagne vinegar makes a subtly chive-flavored, blush-colored vinegar. Try it in your next vinaigrette salad dressing, and make several batches of this gorgeous vinegar to give away all summer. After 2 weeks, the vinegar will take on the delicate purple color and subtle onion flavor of the chives.

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