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.