It is late Spring, and right on time, our Chives are blossoming! We love to use as much of our individual plants as possible, and these lovely lilac flowers are no exception. The flower comprises mini florets that we like to separate and add to salads for a lovely mild onion flavor and a spot of color. The whole flowers can also be used to make our favorite, the brilliantly pink Chive Flower Vinegar.
The ingredients are very simple, fresh-picked chive flowers and white vinegar, you want the acidity to be the same as it is for canning, 5%. You will simply steep the flowers in the vinegar for 2 weeks in a cool and dark place, strain, and keep your vinegar on the pantry shelf. Quantities actually don’t matter too much, as a general rule, the more chive flowers you use, compared to vinegar the stronger the color and flavor will be.
Generally, I use 1/3 to 1/2 of a jar and fill it to the top with vinegar. The vinegar must cover the flowers completely. You can use any size jar you want, ensure it is glass (non-reactive), clean, and sterilized.
After two weeks, strain the chive flowers and pour the now brightly colored vinegar into a clean jar. It is now ready to be stored on the pantry shelf.
How to Use the Vinegar
The Vinegar is excellent in salad dressings, adding a touch of color and mild onion flavor. You can use it for quick pickles or even a marinade.
Let me know if you make this!