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Homemade Chive Blossom Vinegar

Delicious in salad dressings and sauces, chive blossoms are the star of the show.
Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
21 days
Total Time 21 days 15 minutes
Cost $10


  • 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.