Chive Blossom Vinegar

Name: Chive Blossom Vinegar
Prep time: 10 min
Total time: 10 min
Yield: 2 cups (500 ml)
Ingredients: 1 ½ cups (60 g) chive blossoms; 2 cups (500 ml) white wine vinegar or rice vinegar

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Preparation 10 min
Marinating 7 days
Makes 2 cups (500 ml)

Much like garlic flowers and those of other fresh herbs, chive blossoms are edible. Pick them when they've opened, in the spring or early summer, before they have the chance to dry up on the plant. Simply wash and dry them before cooking. Make this fragrant vinegar that'll give a boost to any vinaigrette.

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 ½ cups (60 g) chive blossoms
- 2 cups (500 ml) white wine vinegar or rice vinegar

Preparation

- Wash the chive blossoms and pat dry with a clean dishcloth.
- Place the chive blossoms and vinegar in a 3-cup (750 ml) jar. Cover and let marinate in the refrigerator for 1 week.
- Strain the vinegar through a sieve placed over a bowl or a large measuring cup. Compost the chive blossoms. Transfer the vinegar to an airtight bottle. The vinegar will keep for 1 month in the refrigerator.

Note from Ricardo

Excellent for vinaigrettes, oyster mignonettes or marinades, the chive blossom vinegar lends a subtle hint of chive flavour without overpowering other ingredients.

Personal Note

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