Homemade Chive Blossom Vinegar
Delicious in salad dressings and sauces, chive blossoms are the star of the show.
Cost $10
Ingredients
- 1 cup chive blossoms can be fresh or air dried
- 3 17-ounce bottles champaign or prosecco vinegar
Instructions
- 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.