Homemade Chive Blossom Vinegar
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This two-ingredient Homemade Chive Blossom Vinegar is so simple that it’s hard to even call it a recipe. The end result is a slightly pink vinegar with a subtle spring onion flavor tint to it that is perfect for salad dressings, shrubs, and anywhere else you’d use vinegar.
I was gifted the most gorgeous bottle of Chive Blossom Vinegar from my aunt awhile back and it’s slightly pink hue is almost too gorgeous to cook with. I kept that bottle on the window sill for several months before I could even bring myself to open it. Finally, when spring came into full swing a few weeks back, I could resist no longer and started throwing it into all of our salad dressings.
The flavor is subtle but I feel so fancy showing off my chive blossom salad dressing to guests so I’ve been using it non-stop. I really wanted to start using it around here but didn’t want anyone to feel left out if they couldn’t get their hands on a batch in their local grocery store. The obvious solution was to share a homemade version with all of you so you could also join in the fun! I’ve seen wild chive patches all over town and I bet you could spot some for the picking on your evening walks as well.
It only took one week to get my vinegar the same beautiful hue as the store bought version (I pictured them both side by side above to show the similarities). I also used champagne vinegar to make my version as it’s what I prefer in homemade salad dressing but you can use any type of vinegar that you have on hand or cook with often (I’d suggest sticking with a clear version instead of dark though so you can achieve that beautiful pink).
Make sure to check back later this week as I’ll have a recipe that uses this Chive Blossom Vinegar in it! Also, if you don’t feel like making the Chive Blossom Vinegar yourself, I found the brand I was gifted available for purchase here.
Homemade Chive Blossom Vinegar recipe below:
- Chive Blossoms , thoroughly rinsed
- Vinegar of choice (I prefer Champagne Vinegar)
Fill your resealable jar halfway full with chive blossoms and pour vinegar all the way to the top.
Seal, shake, and transfer to a windowsill or somewhere out of the way to sit.
Let sit for one week, shaking once or twice a day, until the vinegar is a light pink and the blossoms have lost most of their color.
Drain vinegar into a clean jar and discard flowers for another use.
Vegetarian ‘Ventures recipes where you could substitute in this Chive Blossom Vinegar for the vinegar listed:
- Apricot Barbecue Sauce
- Grilled Pretzel Panzanella Salad
- Roasted Strawberry Rhubarb Muffins
- Chickpea Cobb Salad Cups
Abby @ Heart of a Baker
This is such a gorgeous and lovely idea! I never would have thought to infuse vinegar, but this is so good!
ShellywestAbby @ Heart of a Baker
So good and SO easy!!
Considering The Radish
Oh! A friend once served homemade chive blossom vinegar on a salad and it was amazing. I’m off to go forage for chive blossoms now.
ShellywestConsidering The Radish
DO IT! You won’t be disappointed : )
Oh. This is happening.
Sophie | The Green Life
Love this idea! And these photos are so pretty Shelly! <3
Laura | Tutti Dolci
Just beautiful, this would make such a lovely foodie gift!
Shelly! I’m OBSESSED with this new background. Also this chive blossom vinegar, you’re a mad genius! xx
I’ll admit I’m kinda scurred to forage for chive blossoms around these parts, but that pinky color might have me changing my ways! Completely in love with the photos on this post, too, Shelly. Just beautiful. <3
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Wonderful idea. Gonna do this tomorrow 🙂
Awesome – let me know how it turns out!
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Just saw this on Twitter and could barely get through the article before I was out in the garden with a scissors and a jar. I can only hope that mine turns out as lovely as the one in your gorgeous photos!
Not only does this look amazing, but those photos are INSANE! Love love love.
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I steeped my chive vinegar for about two months this year and it came out so beautiful and deep purple colored. There’s certainly nothing “subtle” about this batch… you can imagine the strength of the chive flavor. Going to have to use it in smaller amounts than I am used to. 🙂
I have tons of garlic chives in my garden. Have you ever made garlic chive blossom vinegar? The flowers are white so I’m thinking it may not be as impressive to the eye but I’m thinking the flavor might be nice.
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Do you refrigerate it after it’s done?