Did you know that chive blossoms are just as flavorful as the chives themselves? Homemade chive blossom vinegar is flavorful and delish!
Chive blossoms are so delicious, and often get snipped off when adding chives to a recipe. Why is that? They add the same onion-y flavor as their stems, and are simply stated. Dice them up and sprinkle over scrambled eggs, chicken or even fish. Leave them whole and add them to a green salad. The list goes on.
I love to cook with herbs, so it should come as no surprise that I try them out to create unique recipes. Although chive blossom vinegar is not new to the stage, I don’t often see it on the shelves in the grocery store. So, let’s make some!
When researching recipes, I saw everything from boiling the chive blossoms first in the vinegar, to adding them to vinegar and using right away. With just a limited supply of blossoms in my garden, I didn’t have the luxury of trying out all these recipes, so I had to read them all, and give the process some thought. After contemplating (which type of vinegar to use as a base) and considering (how long to steep the blossoms), here is how I created my own recipe for chive blossom vinegar. Thankfully, the first time out proved to be a winner.
Homemade Chive Blossom Vinegar
- 1 cup chive blossoms can be fresh or air dried
- 3 17-ounce bottles champaign or prosecco vinegar
- Very carefully place the blossoms in a strainer and rinse under cool water. Spread out on paper toweling to air dry for 10 minutes.
- In a large glass pitcher, pour in all three bottles of vinegar. Add chives.
- Cover pitcher with plastic wrap and secure with a rubber band. Place in cool dark place for 3 weeks, swirling the pitcher every week for the flavors to marry.
- Before bottling, sterilize bottles in boiling water, or in a dishwasher using the sanitizing setting.
- Use a funnel with a small strainer over top, and pour vinegar into bottles. Carefully add a few full blossoms to each bottle, leaving the broken bits in the strainer. Top with the cork and then shrink the wrapper over top using manufacturers directions.
- Vinegar has a shelf life of 7-8 months.
I put a lot of thought into the bottles I used as well. First and foremost, they had to be long-necked. Second, I wanted a cork top closure, and the icing on the cake was the foil caps. These bottles are perfect for homemade vinegars!
Don’t have a garden, and immediate access to fresh chive blossoms? No problem. Dried chive blossoms can be used in this recipe, and I found where you can get them in just a click.
Want another homemade vinegar recipe? Click here for my homemade Tarragon Vinegar recipe!
This vinegar also makes for a perfect holiday gift!
This post does contain affiliate links. All opinions are my very own.