Chive blossoms add a bright pink colour and delicate chive flavour to regular white vinegar. Use it to upgrade your favourite vinaigrette recipe, or sprinkle onto piping-hot home fries or roasted veggies.
- 1 cup loosely packed fresh chive blossoms
- 1 1/2 cups white vinegar
- Trim the stems from the chive blossoms, and rinse them under cold water to remove any debris. Pat dry with a paper towel.
- Loosely pack the blossoms into a clean 500ml mason jar. Pour in enough white vinegar to fill.
- Cover tightly and store in a cool, dark place for a week or two, shaking the jar once a day. (If possible, use a plastic lid, as the vinegar can cause corrosion on metal lids.)
- Once the vinegar reaches your desired strength, strain and pour into a pretty glass bottle.
- Category: Condiments
- Method: No Cook
- Cuisine: Canadian