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I love Chive season! One of the prettiest flowers in my garden is the Chive Blossom. One of my favourite things to make with chives is chive Vinegar, it couldn’t be easier, just two ingredients and a jar.
What are Chive Blossoms ?
Chive Blossoms are the beautiful purple puffball flowers that grow at the end of Chive stalks, they appear around late Spring and are completely edible.
What do Chive Blossoms Taste like ?
They have a delicate onion like flavour, milder than the more commonly used stalks.
How to Make Chive Vinegar
There are two ways to make Chive Vinegar:
- The 3 day infusion This entails pouring Hot Vinegar over Chive Blossoms and stalks and allowing them to steep for 3 days.
- My favoured 2 week Infusion This is my chosen method in the recipe below. Although this takes longer, you get a stronger flavoured, better quality Vinegar.
Ingredients
Vinegar I favour White wine vinegar in this recipe due to its delicate more mellow and fruity flavour. But you can of course use the readily available White Vinegar. Or go super Posh! and use champagne Vinegar!
Chive Blossoms & Stalks The best and most economical way is to grow your own like I do. But if this is not an option, Chive Blossoms can be bought online, and stalks are ready available in the supermarkets.
Tip
- For best results, pick chive blossoms when they are fully opened but have not yet started to fade
Step by Step Instructions
- For a strong Aromatic infusion, I like to first crush the blossoms and stalks to release their flavour. I do this with the help of a Pestle and Mortar, but the back of a spoon and a bowl would work fine too.
- Place the Crushed blooms and stalks in a jar, then fill the jar with White wine Vinegar.
- Screw on the lid and leave to stew for 2 weeks out of direct sunlight at room temperature.
- After 2 weeks Sieve the vinegar (separating the blooms and stalks from the liquid) do this by pouring through a Cheesecloth or a handheld fine sieve.
How to Store
Store the pink Vinegar in an airtight container, out of direct sunlight. Unopened Chive Vinegar will last for many months.
Tool used
Pestle and Mortar, Hessian Fabric
Chive Blossom Vinegar
Ingredients
- Chopped Chive Stalks
- Chive Blossoms
- White wine vinegar
Instructions
- Crush the blossoms and stalks to release their flavour & aroma
- Pop them in a jar
- Pour white wine vinegar on top ( make sure flowers and stalks are completely submerged)
- Cover, leave for 2 weeks out of direct sunlight.
- When 2 weeks has passed sieve the vinegar ( separating the chives from the vinegar)
- Pour the now pink vinegar into a clean bottle.
- Chive vinegar is self preserving and should last many months if stored in an air tight container out of direct sunlight.
