This officially qualifies as my most planned blog post. I wrote this last spring/summer. Of course, by the time the vinegar is ready, the chives are long done blossoming so wouldn’t be useful to anyone. So here it is- hopefully still early enough for the folks in Southern Ontario, and in lots of time for my peeps in Thunder Bay 🙂
I actually think chive blossoms are beautiful and underrated in bouquets 🙂 There are some snuggled into this one.
The bees love them and I do too. Chive blossoms broken up a bit make a pretty addition to a salad, but you can also make a lovely flavoured vinegar with them.
This is a recipe that barely even qualifies as a recipe.
You will need:
- vinegar (I just use plain white vinegar)
- chive blossoms (you need enough to half fill whatever jar you are using)
Snip chive blossoms and give them a good rinse and then a spin dry in a salad spinner. Fill jars about half full of blossoms, and then fill with vinegar. Affix lids to jars, then place in a cool, darkish place out of direct sunlight for a few days. At this point check them, you may need to top them up with vinegar at this point. If not, leave them for another 2-3 weeks. By this point the vinegar will be a pretty pink and the flowers will have lost most of their colour.
Strain the vinegar into clean jars. Discard used blossoms. Use this lightly oniony vinegar in your favourite vinaigrettes. Keeps for at least a year!