This is a very loose “recipe”. I have a large herb garden at home and am constantly looking for ways to use them up in the spring and summer. Chive Blossoms come and go so quickly in the spring and this is a tasty and beautiful way to add their mild oniony flavor all year long. You can change the number of blossoms with white wine vinegar to what you have in your garden. The amount I listed lasts our household until the following spring.
- glass bottle
- 2 cups of Chive Blossoms
- 48 oz White Wine Vinegar**
Cut your chive blossoms, rinse them for dirt and critters. Put them in your jar or bottle and top with White Wine Vinegar. Steep in the refrigerator for at least a week. The vinegar should turn a beautiful pink color. You can strain the vinegar after a week or two if you like but I leave the blossoms in it.
DELISH TIP 1: You need to use a “fancier”, sweeter vinegar for this. I tried it with plain white vinegar and it wasn’t as good and apple cider vinegar is too strong.
DELISH TIP 2: This makes the BEST salad dressing. Use 2 parts Olive oil to 1 part vinegar, add a teaspoon or 2 of dijon mustard, and a pinch of salt and pepper.