Learn how to make Chive blossom vinegar, a floral Infusion of chive blossoms and white vinegar, and enjoy its mild onion flavor, perfect for Salad Dressings and Marinades.
This easy chive vinegar recipe is a quick and simple tip to add flavor to your dishes straight from your spring garden.
You've probably noticed the charming pink or purple balls on your plants in late spring or early summer if you grow chives. These pretty flower heads are not just for bees - you can eat them too! Chive blossoms are one of the best-tasting blossoms you can grow and incorporate into your dishes.
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What are Chive blossoms?
You may know about chives, like smaller scallions with long green stems. These herbs are perennial, meaning they die in winter and come back in spring with new green growth.
When spring moves closer to summer, chive plants produce tall hollow stalks called scapes, similar to garlic scapes. A small bud forms at the tip of each scape, eventually turning into a flower.
Although chive blossoms may seem like single flowers, they are groups of many tiny purple flowers called florets, as you can see in this picture of a growing flower head.
After chives bloom, you can promote further growth by regularly harvesting small portions or trimming them entirely, as if giving your plants a haircut.
Similar to the stems, you can consume chive blossoms in various ways. You can eat them raw, pickle, deep-fried, or use them as an edible garnish.
In this tutorial, I will guide you through making vinegar infusion, where we will infuse chive flowers in vinegar and make a versatile culinary ingredient.
Ingredients to make chive blossom vinegar
Chive blossoms: How do I harvest them?
They typically bloom in late spring or early summer. Collect them as soon as they are open; this will keep the plant productive with the best-flavored leaves. Gently cut the blossoms from the stems, filling your mason jar. Don't wash them as they contain pollen that is a flavor carrier. Gently observe them for any bugs or impurities before proceeding with the vinegar-making process.
White wine vinegar:
White wine vinegar has a mild and delicate flavor that complements well with onion-like flavors. In addition, it is transparent, thus allowing the pink vinegar infusion to stand out. However, you can also experiment with different flavors and try other types of vinegar, such as apple cider vinegar, red wine vinegar or champagne vinegar. Each vinegar will bring its unique taste profile, but it may also impact the color and flavor.
Chive Blossom Vinegar Recipe
to extract its flavors and medicinal benefits, there are two methods you can use.
First step: Fill one jar with blossoms
Use any size clean glass jar and fill it three-quarters full with fresh chive blossoms. Pour the vinegar over the chive blossoms so they are fully submerged. I don't wash the flowers as I want to keep the pollen that is a flavor carrier. If you prefer to wash them, make sure to get rid of all the moisture before infusing them to avoid getting cloudy vinegar. You can place them on parchment paper and dry them before infusing them.
Second step: Let it infuse
Cover the jar, place it in a cool dark place away from direct light allowing the flavors to develop. I like to place it in the cupboard, where I can shake it occasionally and check if any vinegar evaporates. YOu can add extra during the process to ensure all flowers are covered with vinegar. Let the mixture infuse for 2 weeks. Make sure to use jars with plastic lids when storing chive blossom vinegar. Metal jar lids can cause corrosion when in contact with vinegar.
Third step: Strain the vinegar
Once the vinegar has infused and turned a bright shade of purple or pink, strain out the blossoms using a small strainer or a muslin bag. Discard the blossoms or compost them and store the infused vinegar at room temperature for several months. You can also compost the spent chive blossoms.
How do I make chive blossom vinegar faster?
Use heatproof glass jar to place the chive flowers in. Heat the vinegar in a small saucepan, bring the vinegar to a simmer, and just before starting it to boil, remove it from the heat. Pour the warm vinegar over the chive blossoms, leaving about a 1-inch space at the top of the jar, and let the infusion steep overnight.
The next day, you should notice a vibrant pop of color transforming into a lovely shade of pink. Strain a blossoms and store your homemade vinegar at room temperature.
How to store infused vinegar for long-term storage.
Chive blossom vinegar, when stored properly, This vinegar will last for several months to a year. It doesn't need to be refrigerated. To extend its shelf life, store at room temperature, away from direct sunlight. Use sterilized bottles or jars and check regularly. If you notice any signs of discoloration, off-putting odors, or mold, discard the vinegar.
How to Use Chive Blossom Vinegar Infusion
- Drizzle chive blossom vinegar over salads or potato salad. It adds a mild onion-like flavor to the finished homemade salad dressing.
- Include it in marinades for chicken, fish, or vegetables. It infuses a subtle onion flavor and tenderizes the ingredients.
- Use chive blossom vinegar is really great in sauces and dips. It adds a unique twist to creamy dressings, aioli, or sour cream-based dips.
- Add this flavored vinegar to pickling recipes for an oniony twist. It works well with pickled vegetables like cucumbers or onions.
- Sprinkle a few drops of flavored vinegar on soups, chive dips or roasted vegetables. It adds a pop of flavor and visual appeal.
Can you use this method with other herbs?
Absolutely; follow these step-by-step instructions to infuse other herbs for different flavors and medicinal benefits. You just need to have enough blossoms in full bloom to fill one jar. I love to infuse red clover, rose petals, or lavender. You can also try culinary herbs such as Parsley, Rosemary, Basil, Sage or Thyme.
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