Chive Blossom Vinegar
Don't throw away your chive blossoms. We use chives in many recipes, and they are a constant in our garden. This is my first year making chive vinegar, but I'm very excited for the results as it's suppose to turn a bright pink beautiful concoction in 2 weeks time.
Ingredients
- Chive Blossoms, White Wine or Champagne Vinegar (2 small bottles or one large for two jars)
Steps
- Place the chive blossoms in a bowl of cold water to get off any dirt or rinse gently.
- Drain the flowers in a colander giving it tap against the sink to remove extra water.
- Add Blossoms to jars or jar (I filled pretty liberally as had a lot of blossoms).
- Heat the vinegar in a metal saucepan over low heat just until warm. We used two small bottles which was a little more than 2 jars worth.
- Pour the warm vinegar over the blossoms and cool completely before covering and storing in cool, dry place for 1 week minimum to preferably 2 weeks. Avoid metal top if possible for jar.
- Strain the vinegar into a clean jar.