An easy DIY recipe
In the early spring as the first flowers start to emerge after the long, cold winter, one of the first herbs to appear are the chives. The young shoots are delicious in so many recipes and eaten fresh in salads.
Growing up I remember eating fresh chives by the handfuls. We even put them on our sandwiches for lunch, which often consisted of liverwurst, mayonnaise and white bread (Yuck, I know!).
As an adult, I still enjoy the flavor of the young shoots of the chive. I find them delightful in scrambled eggs or tossed into a green salad. Recently I learned how to infuse the blossoms into vinegar so the flavor can be enjoyed throughout the year!
Uses for Chive Vinegar
Chive vinegar wakes up your boring summer potato salad and makes a great vinaigrette! It is also wonderful on wilted greens and French fries. The uses are endless! It can be substituted for regular vinegar anytime you want to introduce an oniony flavor into your cooking.
So How Do You Make Herbal Infused Chive Vinegar?
All you need is freshly harvested chive blossoms and vinegar. It is best to pick the blossoms in the morning when they first open. Choose blossoms in full bloom but before they start to fade and turn brown.
You will need:
One 12-16 oz glass bottle of good quality White Balsamic or White Wine Vinegar
Fresh Chive blossoms – several handfuls
A quart mason jar with plastic lid or wax paper and mason jar ring
White balsamic vinegar is my personal preference for this recipe. It is not as “sharp” as the white wine vinegar. You can also use red wine vinegar but you won’t get the same beautiful color from the blossoms.
You will need several handfuls of blossoms that are free of insects and a glass jar such as a mason jar with a plastic lid. You don’t want to use a standard mason jar lid and ring as the vinegar will quickly react with the metal. If you do not have a plastic lid, you can use wax paper and the ring for the mason jar.
Step by Step Directions:
First, Give the freshly picked flowers a rinse to remove any dust, or bugs, and then spread out on a clean towel to air dry for a bit.
Next, wash the mason jar well. You don’t need to sterilize the jar, but it does need to be freshly washed. Place the chive blossoms into the jar. They should loosely fill about a third of the jar.
Lastly, bring the vinegar to just below a simmer and then pour over the blossoms in the jar. Cover and place in a cool, dark spot for about two weeks. Give the jar a gentle shake every few days, or whenever you remember. At the end of the two weeks, strain the vinegar through a sieve and/or cheesecloth to remove any particles of the chive blossoms. Return the vinegar to the original bottle with a plastic pour spout and enjoy!
How long will infused vinegar last?
Store your infused vinegar in a cool, dark place and it should last 3 months and up to 6 months in the refrigerator.
Leave a comment if you have tried this! What’s your favorite way to use it?