Ah, Chive Blossoms. I think the lavender-pink petals are delicious when sprinkled over salads, pastas, and other foods that benefit from a unique hint of onion. The flowers are in bloom for only a short time (here, mid-May to mid-June). But you can enjoy their unique taste and beautiful color all year long if you make a simple infusion called Chive Blossom Vinegar.
To start, snip some flowers from your chive plant. How many flowers? Well, it depends upon the amount of vinegar you wish to make. I use 7-10 blossoms per 1/2 cup vinegar.
Next, grab a glass jar with a tight fitting lid. To insure the jar is clean, just run it through the dishwasher. As you can see, I used an old-fashioned pint-size jar. It’s equipped with a metal clasp that holds the lid in place. An ordinary jar with a screw-top lid will work as well.
Drop the blossoms into the jar…
And cover them with vinegar. For the best taste, use either champagne vinegar or white wine vinegar. In a pinch, you can use regular white vinegar.
Screw the lid onto the jar. If you are using an old-fashioned “Ball” jar like mine, adjust the metal clasp that holds the glass lid securely in place.
Oh. If you’d like to find vintage jars, just do what I did, and scour your local “junktique” shops. I purchased six such jars for a dollar each.
Now, in my original chive blossom vinegar recipe from 2012, I advised readers to place the jar outside in the sun for 2 weeks. But sunlight isn’t necessary to make this flavored vinegar. Just set the infusion on your counter, or place it in a cabinet.
In 24-48 hours, the vinegar will turn a lovely blush tone. Then, after two weeks, the condiment will develop a deep pink color and a wonderfully intense onion flavor. At this time, strain out the blossoms, and decant the brew, if you wish, into a more attractive bottle or jar.
Although Chive Blossom Vinegar makes a welcome host or hostess gift, you might want to hoard the condiment all for yourself. I’ve found that when I mix this vinegar with olive oil for salad dressing, I don’t have to add any additional herbs or seasonings. The vinegar also lends its uncommon flavor to cabbage slaws and potato salads. Serving fish and chips? Use the chive infusion as a superior substitute for tartar sauce, just as all English pubs do.
Think you’ll make this pink perfection before your chive blossoms are history? I certainly hope so. Trust me, on some cold, snowy day in winter you’ll be happy to have this little reminder of spring!
Here’s the copy-and-paste version of the above:
Chive Blossom Vinegar
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients per 1/2 cup vinegar
7-10 freshly-snipped chive blossoms
1/2 cup vinegar (champagne or white wine vinegar is preferred, although common white vinegar will work)Special Equipment: a perfectly clean glass jar with a tight-fitting lid
1. Put the chive blossoms in the jar, and cover them with the vinegar. Attach the lid, and let steep on your counter top or in a cabinet. After 2 weeks have passed, or when the vinegar turns a deep shade of pink, and it develops a rich, onion-y aroma, strain out the blossoms. If desired, decant to an attractive jar or bottle.
Use as you would any other vinegar — in salad dressings, in coleslaw, in potato salad, or as a dipping sauce for fish and chips.
The vinegar will keep for several months — if not for an entire year — in a cool, dark location.
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More garden-to-table deliciousness:
Chive Pesto
Roasted Radishes with Honey, Lemon, and Thyme
Creamy-Dreamy Mini Quiches
Another Carolyn says
Or you can do what I did – cram the chive blossoms into the neck of the 1/2 empty jar of white wine vinegar and poke them down with a knife :). If the end result smells half as good as my hands did after picking the chive blossoms, I’ll be a happy camper.
Kevin Lee Jacobs says
Hi Another Carolyn – I did the same as you one year. Although the wine vinegar jar was small, it had an elegant shape!
Mary in Iowa says
I just set out chive plants I started from seed, so won’t be making the infusion this year, but I have masses of garlic chives which bloom white later in summer. I think the flavor would be wonderful, but it would lack the lovely blush hue of this vinegar. It might produce a slight green hue. I’ll experiment. Thanks, Kevin, for all the great ideas that nudge me out of the rut into which I’m occasionally tempted to settle.
Jennifer V says
Looks lovely. My chives(and everything else) took a hard hit this past winter, and are rather puny. And the seedlings have not appreciated the cool wet spring we have had here in Denver. I will probably have better luck with my garlic chives later this season. BTW, I am rather envious of your luck in finding the glass top jars for such a steal! I felt great about finding 3 for $3 each(separately) during one day of thrifting. One is a large blue Ball jar, though, so I still think that was a good deal! 🙂
Louise McGrattan says
Hi Kevin. I use Viceroy rubber rings with my glass top jars.
Kat says
Kevin,
Yesterday (June 7,2015) my 6 yr old granddaughter and I made two jars of your Chive Blossom Vinegar. The biggest jar was a gift from her to her mommy, and the other was for myself. Thank you so much, our chives were in bloom and it was a very quick easy gift to make at the last minute. We added a gift tag with the directions so her mommy would know not to use it for two weeks or more.(and to remove the blossoms). After she spent the weekend with Grandma (me) she got to take home a different fun gift she made for her mommy. You made one little girl very excited, so glad you reposted this recipe or I wouldn’t have seen it in time.
Kat
Mark Martin says
My honey bees love my chive blossoms so much I can’t stand to remove them to make this. Woe is me! =)
MEGAN BLACK says
A WORD OF CAUTION! IF YOU USE A JAR WITH A METAL LID- EVEN A COATED ONE- IT WILL NEED A LAYER OF PLASTIC WRAP BETWEEN THE JAR AND THE LID OR THE LID WILL CORRODE! THIS IS FROM THE VOICE OF EXPERIENCE. I LOVE CHIVE VINEGAR AND HAVE MADE LOTS OF IT. THANKS, KEVIN.
Elizabeth says
Kevin, This simple recipe is wonderful. Thank you for posting it. And, Mark Martin—the answer is simple, just use half of your blossoms, leaving the rest for the hungry honey girls(that’s what I do). Also, I keep planting more chives (and splitting plants to propagate) so there are always more for the bees and for me!l
Marie says
I love making chive vinegar in the spring, as well as all sorts of other herb-flavored vinegars. My chive vinegar tends to turn pale yellow after a few months, even though it is kept in a dark cupboard. Still tastes lovely. For a longer lasting deep pink, I use purple basil in white vinegar. Great on salads or tomatoes.
Tana says
This sounds wonderful! I want to try the vinegar and also a bottle with olive oil for a nice infused EVOO. Thanks for sharing!!
Diane says
Great idea. I have to cut the flowers off regularly or they’ll spread like weeds. I think I’ll start a batch of this today.
Sheri says
Over the years I’ve found that the simpler things are the better they are. I know this is going to be great! Thanks You!
Ava lansbery says
Another, less healthy, recipe…….I dip in a light batter and deep fry. OK, you can’t do it often but they are a great.
Sue Smith says
I am going to make a batch today. My chives are in full bloom and lovely, so it will be a small batch.
pk says
How timely! I’m cutting down my over-sized chive plant today! Looked for recipes on internet yesterday, and your recipe is right on!
Dora says
What a perfect, light idea for my chive blossoms! Our small sustainable seafood shop (fin – your fishmonger) will be using the chive vinegar to accompany our Friday/Saturday fish and chips and in our vinaigrette salad dressings! Hugs.
Elizabeth Loeblich says
Thank you for this recipe. Sounds great and can’t wait to make it!
Jeanne Meeks says
I made this chive vinegar about a month ago and love it. Very light. I used regular white vinegar and a mason jar and then after two weeks poured the lovely pink concoction into a pretty bottle. Mix with a little olive oil and toss it with salad. Yummy.
Susan Owens says
Oh Kevin, so sad, my chive blossoms are but a memory for this year. I live in eastern PA….next year for sure!
Mary Jouver says
Just went outside a clipped some chive blossoms and put mine together! Can’t wait!
Ardelle says
Mmmm, this sounds so yummy – will leave my chives flower again – recently gave the plants a much needed haircut – a 1950’s ‘flat-top’ no less 🙂 The jars look so lovely – I save cute bottles from oils and other infusions so I am ready – along with a cork. Should I add a fresh blossom after initial straining and decanting it? Thought it would look lovely that way.
Cheryl B. says
Kevin,
I absolutely love this herbal vinegar. The color is simply beautiful! I would like to know more of your herbal vinegar recipes, since I have a large herb garden and love herbs!
Thank you so much
Linda says
The color looks amazing – can’t wait to try!
polly says
I first made this from your recipe several years ago, and it’s been a huge and reliable favorite ever since. Chives are so wonderful — the first to come up in the spring, infinitely spreadable, and nearly indestructible.
HeatherKathrine says
Another brilliant idea from your seemingly bottomless source of house and garden wisdom!
Lynne says
Could you use the blossoms from Garlic Chives? No color, but the taste might be amazing!
Lynn says
Hi Mary. I have garlic chives, too. How did your vinegar turn out last year? Did you use just the blossoms? Thanks. I put in Cha Char chives from Burpees last year. They are very interesting, they have little plant let’s where the blossoms should be.
Lynn
Kathy says
Just made my first batch of this and will make another in a couple of days when the rest of the blossoms pop. I made lots of your chive pesto last year and it will become a staple going forward. I also have started using your technique for freezing grated zucchini and it is a winner. Sorry I didn’t find you sooner!
Kevin Lee Jacobs says
Hi Kathy – Welcome aboard. So glad the vinegar, the pesto, and the zucchini worked out for you!
Ramona Dougherty says
Ordered my pie pan today.