Chive blossoms are one of my favorite parts of spring. I like to think I find the first bunch that hits my local greenmarket. Maybe, maybe not, but I’m certainly at the front of the line, since they flower in only May and June.
Long green, crunchy stems and perfect purple flowers. If you haven’t tried chive blossoms before, let me tell you that they’re fantastic. They have a more intense oniony flavor than do the stems, but it’s not overpowering—they’re quite a treat. They’re perfect untouched, just added to a salad, like my Vegan Cucumber and Chive Salad with Cashew-Chive Dressing.
But if you want chive blossoms to last, this vinegar is absolutely the way to go. You can use them anywhere you use vinegar: on fish, pasta or meat, in dressings when you want a hint of onion or as a dip with olive oil for bread.
Plus it’s easy to make, and if you tend to lose track of home projects—who doesn’t—then this chive blossom vinegar will only benefit. The chive blossoms steep for two weeks in either white wine vinegar or champagne vinegar. Champagne vinegar has a touch more of an acidic bite than does white wine vinegar, so choose to your liking.
The cleaned blossoms steep in the vinegar in a sterilized jar in a cool, dark place away from heat and direct light. Maybe write the date on the jar, just in case you’re super forgetful. After two weeks, the purple blossoms have conferred a pink-red hue to the champagne or white wine vinegar. You’ll want to keep it on your countertop as a statement piece—trust me.
And then, get busy enjoying it! It’s absolutely delicious. It will last for up to two months on the counter, or six months in the fridge.
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.
Then push them to the bottom of a sterilized jar that can fit one cup of blossoms and 1.5 cups of vinegar. Leave them for two weeks in a cool, dark place away from heat and sunlight. Strain after two weeks and pour the vinegar in a sterilized jar.
The necessary tools for this recipe are two jars (one sterilized) and a strainer. Enjoy, and leave a comment below if you try it! Or tag me on Instagram if you post it!
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.
Two weeks
Two weeks
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.
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