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Chive blossoms floating at the top of a jar filled with pink vinegar, dried chive blossoms spread in to the right with a cloth and a sieve to the left.

Infused Chive Blossom Vinegar

Recipe By : Michelle McCowan
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Infused Chive Blossom Vinegar is a great way to reap the health-promoting properties of chive blossoms while adding a splash of flavour to dressings, dips, marinades, sauces and more.
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Prep Time 10 minutes
Infusing Time 14 days
Dietary DF, GF, Nut Free, Soy Free, Sugar Free
Season(s) Early Summer, Spring
Difficulty Easy
Yield 500 ml

Equipment

  • 16 oz Jar 6 oz Jar Sterilized
  • Non-Metal Lid See Notes
  • Small Sieve Fine Mesh Strainer

Ingredients
  

  • 1 cup Chive Blossoms ( Exact measurements aren't required)
  • 500 ml Bottle White Wine Vinegar (Apple Cider Vinegar or Rice Vinegar also work)

Instructions
 

  • First, you'll need to make sure your jar is sterilized. You can do this by placing it in a pot of boiling water for about five minutes. Use a secure jar lifter to remove from the boiling water and let the jar cool before handling.
  • Next, add the dried chive blossoms to your sterilized jar. Then, pour in the vinegar, leaving about half an inch from the rim of the jar. It is normal for the blossoms to float to the top.
    Use a non-metal lid to seal the jar. You can also seal a cloth overtop with an elastic band or insert a piece of unbleached parchment paper in between a metal lid. This prevents the vinegar from reacting with and eroding the metal as it steeps.
  • Place the jar in a cool, dark place where it will be undisturbed and allow the chives to steep in the vinegar for up to 2 weeks. You can use it after 3 - 4 days. However, it will be much more flavourful with a more vibrant colour if you let it infuse for about fourteen days.
  • Place a fine mesh strainer or sieve over a wide-mouth jar, liquid measuring cup or bowl and pour the vinegar through, straining out the blossoms.You can transfer the infused vinegar into a glass dressing bottle or jar. Again, it’s best not to use a metal lid as it can react with the acidity. I like using an old-fashioned pop-top bottle with a ceramic lid. However, you can also use a cork or plastic lid.
    Vinegar is self-preserving, giving it quite a long shelf life. If sealed and stored correctly, Chive Blossom Infused Vinegar can last up to 3 - 5 months in a cool, dark place. When stored in the refrigerator, it can last for 6 - 8 months. 

Notes

*Metal can react with the acidity of vinegar. So, it is best to use non-metal materials like plastic or silicone. You can also seal a cloth overtop with an elastic band or insert a piece of unbleached parchment paper in between a metal lid and seal.

Watch the Video!

Nutrition

Serving: 1Tablespoon | Calories: 3kcal | Carbohydrates: 0.1g | Protein: 0.02g | Fat: 0.001g | Sodium: 1mg | Potassium: 7mg | Vitamin A: 19IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.1mg
Total Servings : 34 Tablespoons
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