How to Make Chive Infused Vinegar with Blossoms

Chive infused vinegar has become one of my favourite vinegars for making salad dressings. It’s a gorgeous colour and has great flavour.

making chive vinegar
Infusing chive blossoms in white wine vinegar to produce a pretty violet coloured vinegar with the slight flavour of onion seeds.

Read More: 5 Infused Vinegars, Chive Biscuits, Lemon Chive Vinaigrette

This vinegar is made using the purple blossoms of chives. After soaking in the vinegar, they release their colour and flavour so you get a pretty violet colour and a hint of onion flavour. It is not an intense onion flavour, it is more like mild onion seed flavour. Trust me, I’m not a big fan of raw onions, but I really enjoy this vinegar. It’s perfect for an Italian or Greek style salad dressing.

chive blossoms
Purple chive blossoms are used for their colour and mild onion flavour.

Recipe for Chive Infused Vinegar

making chive vinegar
Print Recipe
4.84 from 6 votes

Chive Blossom Infused Vinegar

One of my favourite infused vinegars for both the lovely colour and great flavor. A subtle onion flavor. I like using this vinegar to make an Italian style vinaigrette. A great way to use up all those chive blossoms in the spring.
Prep : 15 mins
Total Time: 15 mins
Servings: 1 cup

Ingredients

  • 1 cup chive blossom heads
  • 1 cup white wine vinegar

Instructions

  • Wash chive blossoms in several rinses of cold water to remove any debris or tiny insects. Strain and pat dry to remove as much water as possible.
    drying chives flowers
  • Stuff jar full of blossoms.
    chive flowers stuffed in jar
  • Heat vinegar in pot until just before boiling (boiling will ruin blossoms). Pour over chive blossoms. Stir blossoms to remove any trappped air and top with more vinegar.
    pour on heated vinegar
  • Once cool, cap tightly, shake and leave in a cool, dark place for 1 week.
  • Sample vinegar for flavour. For more intense flavour, allow it to infuse for another 3-5 days. If satisfied, prepare to strain.
  • Strain out the blossoms and compost spent flowers. Pour the finished, flavoured vinegar into a clean, decorative bottle or jar with a plastic lid. Metalic lids will corrode from the vinegar.
    straining out chive blossoms
  • Label and decorate as desired.
    making chive vinegar

Notes

Double or triple recipe if desired.
Italian Vinaigrette with Chive Vinegar
3 Tbsp canola oil
1 Tbsp chive vinegar
1 tsp Italian seasoning
1/2 tsp salt & dash pepper to taste
Combine in jar, shake well. Taste & adjust seasoning. Enjoy.
Tried this recipe?Mention @GetGettyS or tag #GetGettyS
Course: Side Dish
Keyword: herbs, infused vinegar
pretty chive vinegar in bottle
Love this pretty colour.

Tips for Homemade Infused Vinegar

  • White wine or rice wine are good options for chive infused vinegar. They will absorb the colour beautifully and they’re not as harsh as regular white vinegar.
  • Cleanliness and food safety do matter.  The acidity in vinegar makes homemade infused vinegar a safe preserve to give as gifts – provided basic cleanliness and food handling steps are followed.  If there is any sign of bubbling, mold, slime, cloudiness or discoloring – the vinegar should not be used.  To be safe follow the guidelines from the National Centre of Food Preservation.
  • Avoid adding water to the infusion, make sure the blossoms or any other addition is as dry as possible.
drying chives flowers
Wash chive flowers to remove any debris and tiny insects. It’s important to dry flowers well before soaking in vinegar, to avoid diluting the vinegar with water.
  • Use only glass containers that can be sealed well for both the infusion process and for storing your final vinegar. Seal with a plastic or rubber coated lid – metal lids will corrode. Alternatively, place a piece of parchment paper between the glass and the lid to prevent direct contact with metal.
  • Keep your infusions in a dark, cool space.
  • Storing in a refrigerator will hold color and flavor a little better, but it is not necessary. You can store your finished infused vinegar in a cupboard.
  • Use infused vinegar within 4-6 months as colour will fade over time.
  • Do not make homemade infused oil to go with your homemade infused vinegar. Oil infusions can support the growth of C. botulinum bacteria which can lead to potentially fatal, botulism.  At home, infused oils should only be made fresh for immediate use.  They can be refrigerated safely for up to three days.
  • Do not use aluminum pots or utensils to prepare vinegar as they might create off flavours.
straining out chive blossoms for chive infused vinegar
After about a week, the blossoms are strained out and you end up with a beautiful vinegar.

How to Use Infused Vinegar

You may be wondering what exactly you’re suppose to do with infused vinegars once you have them.  Try them in:

  • homemade vinaigrette or salad dressings
  • marinades
  • sauces and condiments (sweet & sour sauce, bbq sauce, mustard, etc.)
  • oil and vinegar dips for bread
salad with chive vinegar
Salad made with dressing using chive vinegar and chive blossoms for garnish.

Other Combinations

You can infuse vinegar with just about any combination of herbs, fruits, veggies and spices that you can think of.  Consider combinations like basil & oregano, garlic and rosemary, lemon and dill, apple and cinnamon (sticks not powder), lemon and blueberry, raspberry and mint, and so on.  Just follow the basic process, ratios and hints provided in this post.  You’ll find four other recipes in this article on Infused Vinegars – Gifts from the Kitchen including:

  • Cranberry Orange Vinegar
  • Spicy Hot Pepper Vinegar
  • Lemon & Tarragon Vinegar
  • Garlic & Herb Infused Vinegar

Have you tried making infused vinegar? Let me know in the comments below or touch base if you have any questions. If you make it, share a photo on Instagram and tag @getgettys so I can see it and like it!

Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.

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