Wednesday, May 11, 2011
I've seen chive blossom vinegar mentioned on several blogs and often on Facebook the past couple of weeks. Since I just happened to have some chives growing in one of last year's herb pots, and they just happened to have bloomed, I decided to make some of this infused vinegar.
This is so easy, that I'm reluctant to call it a recipe. It's more of a process, I guess.
Snip some chive blossoms from their stems. Cut as many or as few as you like. I took about half of mine, leaving the rest to open more fully in a day or two.
Give them a good rinse and let them drain. If you like, you can spin them in a salad spinner or blot them with a towel. I just let mine sit in the colander for a little while.
Put the blossoms in a jar. I have lots of canning jars, so that's what I used, but you could also put them in a more decorative jar if you have one.
Fill the jar with regular white vinegar.
Let the blossoms sit in the vinegar for at least 48 hours. I suppose you could leave them longer, but I have no idea how long might be "too long".
The result is an attractively tinted vinegar with a subtle chive flavor. I'll be straining my vinegar either later this afternoon or in the morning. I plan to use it with a little oil (or maybe heated bacon fat) on a salad. I think just a little added to the filling of some deviled eggs would be great, too. Or maybe some picked whole eggs or quick cucumber refrigerator pickles and onions.
This is my first time making chive blossom vinegar, but my understanding is that it will last for weeks, if not months, and should be stored in a dark place (dark cabinet or inside the fridge) to keep the color from fading.
This post is being linked to this week's Hearth and Soul Hop 47 with Premeditated Leftovers and to Garden Variety Wednesday #5. Head over to both blogs to find other great links for this week!
Posted by Annie Jones at 9:07 AM