Chive Blossom Vinegar Tutorial:
Chives are in full bloom at StoneGable. They are wonderful perenial herbs with a mild onion/shallot flavor and the most beautiful purple flowers. Here in Pa. they are one of the first spring herbs ready to harvest and use. And they are perfect for making a delicous vinegar.
Making herb infused vinegar is easy and so rewarding. And cooking with it is even better. Store bought vinegars are delicious but can be very pricey. With a little time, a handful of chives blossoms and some good quality vinegar you can have your very own homemade Chive Blossom Vinegar! And it is so very very pretty, too!
Chive Blossom Vinegar:
2 cups good quality wine or champagne vinegar
1 large bunch chives and chive blossoms ( if you don’t have the blossoms you can make chive vinegar just using chive greens)
The more chives you use the more intense the flavor
Wash a jar with hot sudsy water and rinse thoroughly, or run through the hottest setting on the dishwasher.
Wash chives and chive blossoms. Dab dry with paper towel. Snip the chives into 1/2 pieces.
Put the chives in a large bowl and with a pestal or wooden (DO NOT USE METAL) spoon, crush stems and flowers. Do not smash chives. You just want to release the fragrent juices.
Pour vinegar over chives. Pour chives into the clean jar and cover with a piece of parchment paper or plastic wrap.
Put a rubber band around the parchment paper to secure. DO NOT USE A METAL CAP.
Put vinegar in a dark cabinet (keep out of sunlight).
The next day add more vinegar if needed to fill. The chives may absorb some of the vinegar. Gently shake. Check vinegar every day and refill if needed. Gently shake after each filling.
Continue to do this for two weeks. I let my chive blossoms steep for several days~ I wanted to post this while chives blossoms were still blooming. The longer you leave them in the vinegar the more intense and developed the flavor will be and the deeper pink it becomes.
Wash bottles and spouts with hot sudsy water and rinse thoroughly.
Strain vinegar through a coffee filter to get rid of chive debris. Do not use a metal strainer. I put a coffee filter over a cylinder measuring cup and secured it with a rubber band.
If you want to have chive blossoms or greens in your bottle gently push fresh blossoms and greens into the bottle.
Put cork or spout on bottle.
If you are using fresh blossoms or chives greens in your bottle your vinegar will be slightly cloudy. And it’s shelf life is not as long as a bottle without the fresh ingredients. I love the look of chives in the bottle. If you use fresh herbs make sure they stay covered with vinegar. They should last for several months this way.
I love to use this herb infused vinegar in marinades and salad dressings. It tastes wonderful splashed on vegetables such as steamed spinach!
Chive Blossom Vinaigrette
(make it in a mason jar)
A good rule of thumb sald dressing is:
1 part vinegar + 3 parts oil + emulsifier + flavorings… shake = great homemade salad dressing
1 part chive blossom vinegar + 3 parts olive oil + dash dijon mustard + salt, pepper and snipped fresh chives… shake = Chive Blossom Viniagrette
Using this method I make many different vinegars. Here are some other combinations to make delicious and attractive vinegars:
*Garlic and Chives in Champagne Vinegar
*Lavender Flowers in Cider Vinegar
*Rosemary in White Wine Vinegar
*Lemon Thyme and Sage in Sherry Vinegar
*Basil, Oregano and Tyme in Red Wine Vinegar
Herb Vinegars make a lovely gift!
I am joining Beverly at How Sweet the Sound for Pink Saturday! Go and visit all the pink posts!