Every spring my chives start to bloom their beautiful lavender colored flowers and I am reminded of this fun creation my mom taught me: Chive Vinegar.
I make at least one batch every year and use it throughout the year to replace or supplement other types of vinegar in salad dressing and marinade recipes. The chives add a light onion flavor to the vinegar which adds more flavor to the recipe you use it in.
So far this year I have used it in cucumber salad, an oil/vinegar marinade for zucchini prior to grilling, and green salad dressing. Often when making a dressing/marinade with balsamic vinegar, I add a little chive vinegar for more flavor but don’t completely replace the vinegar since the base white vinegar has a much stronger taste than balsamic.
Step 1: Fill a clean glass jar with white vinegar
. I only filled my jar half full since it is a large jar.
. I only filled my jar half full since it is a large jar. Step 2: Harvest a handful of chive flowers, the best ones to harvest are the buds that have just opened.
Step 3: Rinse the flowers in water and place in the vinegar. Put a lid on the jar and allow to sit at room temperature for several days.
Step 4: Remove the chive flowers and discard (I composted ours), replace lid and store where you keep your other vinegar until ready to use. I love how chive vinegar always has such a pretty lavender color and has a nice onion scent when finished!
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When I posted this, I wrote about using white vinegar since growing up that is what we always used. I was just reading in a book by Susan Weed (Wise Woman Herbal for the Childbearing Year) that other vinegars like wine vinegar, rice vinegar, and even apple cider vinegar are great to use when making herbal infused vinegars so thought I would share that here. Unfortunately our chives are done blooming for the season so I will have to experiment next year!