Stunning vinegar with the perfect oniony scent and the dreamiest oniony flavor. Homemade chive blossom vinegar is the perfect vinegar to enhance salads, fish, bread or, really, anything. When chive blossoms hit the market, make this.
Step 1
Carefully snip the chive blossom from the chive, just below the blossom. To clean the blossoms, carefully remove them from the chive stems. Shake them over the sink to remove any bugs. Then hold a couple at a time in the palm of your hand under a slow drip of water for a few seconds only.
Step 2
Push the blossoms to the bottom of a sterilized jar that can fit one cup of blossoms and 1.5 cups of vinegar. Champagne vinegar has a touch more of an acidic bite than does white wine vinegar, so choose to your liking. Pour the vinegar over the blossoms. Close the lid tightly. Leave the jar for two weeks in a cool, dark place away from heat and sunlight.
Step 3
You may check on the progress over the two weeks, but make sure to return the jar to a cool, dark place. After two weeks, strain the blossoms from the vinegar, and either compost or discard the blossoms. Pour the vinegar in a sterilized jar. It will last for up to two months on the counter, or six months in the fridge.