This vinegar is a super simple way to use the mildly oniony flowers of the chive plant. Use it in
vinaigrettes, homemade
mustard, to make fresh
ketchup, in
coleslaw or
potato salad. It’s also great for quick refrigerator
pickles, in soups,
relishes,
chutneys and
marinades. Also CRAZY easy.
Take 1 bunch of chive blossoms and snip the blossoms just under the flowers. Soak them in cool water to remove any dirt or bugs that might have taken up residence in the blossoms. Dry them well in a salad spinner or on a towel.
Loosely pack the dry blossoms into a clean glass pint jar — you want to fill the jar about 2/3 of the way up. Pour 2 cups of white vinegar over the chive blossoms until they are completely immersed in the liquid. Tightly cover the jar and store it in a cool dark place for about 2 weeks, until the blossoms have infused the vinegar with their oniony goodness. Strain the vinegar into a glass bottle and discard the spent blossoms.