Chive Blossom Vinegar
The vinegar turns a deep rose pink after two weeks. Use it anywhere you'd reach for white wine vinegar, and expect a quiet savoury note underneath.
Servings 12 Servings
Ingredients
- 1 cup fresh chive blossoms rinsed and dried
- 2 cups cups white wine vinegar or champagne vinegar
Instructions
- Clean the blossoms: Rinse 1 cup fresh chive blossoms, rinsed and dried under cool running water. Soak in a bowl of cold water for 5 minutes to dislodge any insects. Drain and pat dry gently with a clean towel.
- Combine and seal: Pack the blossoms into a clean glass jar. Pour 2 cups of white wine vinegar or champagne vinegar over top until the blossoms are completely submerged. Press down gently if needed. Seal the jar.
- Infuse: Store in a cool, dark place for 2 weeks. The vinegar will gradually turn pink. Taste at the 2-week mark. Leave longer for a stronger flavour.
- Strain and bottle: Strain the vinegar through a fine mesh sieve into a clean jar or bottle. Discard the spent blossoms. Seal and store.
Notes
Do not use dark vinegars. The pink colour is the point. Use in vinaigrettes, drizzled over roasted vegetables or potato salad, stirred into ricotta on toast, or as a marinade base for chicken. Makes a lovely hostess gift. Keeps for up to a year in a cool, dark place.