As my career progresses, I’m really beginning to understand the power of vinegar in cooking. It adds much needed acid to stews, sauces, soups and dressings, and it comes in wild variety of flavor profiles. For the most part I always stuck with white distilled vinegar, red wine vinegar, and apple cider vinegar, but I’m realizing there’s a whole world of vinegar flavors out there—many of which I can make at home!
I’ve always been a huge fan Marisa McClellen’s blog Food in Jars, and she recently re-posted one of her old recipes for Chive Blossom Vinegar. I immediately thought of my mom’s herb garden and the three giant chive plants that protect its borders. I forwarded the post to my mom, and low and behold she had a ton of chive blossoms for me to make this vinegar. Thanks Ma!
Like Marisa explains, this isn’t really much of a recipe as it is instructions, and the little photo collage above pretty much explains it all. You can use the resulting vinegar in place of the vinegar called for in any recipe you come across, but I suggest using it in salad dressings and other raw cooking preparations. I would put it in my vinaigrette for my everyday spinach salad and in the vinaigrette for my potato and pasta salads (instead of a mayo dressing, use a vinaigrette, light and tasty!). It will add a nice mild onion-like tang to any dish you add it to! Here’s the step-by-step directions:
DIY Chive Blossom Vinegar
1. Gather chives with blossoms. Put them in water until ready to use.
2. Remove blossoms from chive stem. Soak in cold water for several minutes to remove any debris or critters.
3. Move the blossoms to a salad spinner or pat dry.
4. Pack the blossoms about 1/2 to 2/3 of the way up whatever size clean canning jar you’d like to use.
5. Pour in vinegar to cover the blossoms, seal with the lid, and move to a cool, dark place for 2 weeks.
6. After two weeks, strain the vinegar, and move to a clean container. Store in a cool dark place.