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 Time15 minutesmins
Total Time15 minutesmins
Course: Side Dish
Keyword: herbs, infused vinegar
Servings: 1cup
Ingredients
1cupchive blossom heads
1cup white wine vinegar
Instructions
Wash chive blossoms in several rinses of cold water to remove any debris or tiny insects. You may need to let them soak for 15-30 min in a solution of salt and water (2 Tbsp salt to 4 cups water). Strain and pat dry to remove as much water as possible.
Stuff jar full of blossoms.
Heat vinegar in pot until just before boiling (boiling will ruin blossoms). Pour over chive blossoms. Stir blossoms to remove any trapped air and top with more 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.
Label and decorate as desired.
Video
Notes
Double or triple recipe if desired.Italian Vinaigrette with Chive Vinegar3 Tbsp canola oil1 Tbsp chive vinegar2 tsp Dijon mustard1 tsp sugar/honey1 tsp Italian seasoning1/2 tsp salt & dash pepper to tasteCombine in jar, shake well. Taste & adjust seasoning. Enjoy.