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Fare Isle » Summer » Chive Blossom Vinegar

Chive Blossom Vinegar

published: June 8, 2018 / updated: June 25, 2022by Kaity Farrell
Preserve the fleeting beauty and flavor of flowering chives by infusing them into vinegar. Makes a lovely DIY gift!
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Preserve the fleeting beauty and flavor of edible chive blossoms by infusing them into vinegar.

chive blossom vinegar in bottles on a table this …

Preserving Chive Blossoms

Chives are a common and easy-to-grow herb belonging to the allium genus, which includes all species of onions, leeks, shallots, scallions, and garlic. Every Spring they send up flower shoots that open into a ball-shaped head of showy purple (and sometimes white) flowers that last for about 2 weeks. The delicate chive blossoms have the same green onion taste as their green counterparts and can be used as an edible flower garnish for savory dishes or incorporated into recipes for flavor and color.

To extend the short season of chive blossoms they can be infused into vinegar. The onion flavor goes perfectly with vinegar and can be used for making vinaigrettes, dressings, marinades, or for adding acidity to savory recipes. As a bonus, the packaged bottles of chive blossom vinegar make beautiful handmade gifts.

Flowering chive plants grow along a stone wall.

fresh picked chive blossoms are piled on a table. Grated lemon zest is on a small cutting board and the lemon sits nearby next to a dish of flaky salt. Three empty bottle sit it on the table.

Kaity adds chive flowers to empty bottles

How to Make Chive Infused Vinegar

Step 1: Sterilize the bottle

You will need an 8.5 fl. oz or 250 mL bottle or jar with a tight-fitting lid, screw cap, or cork. If reusing a bottle, clean and remove the label first. Sterilize the bottle in your dishwasher or in a simmering water bath for 5 minutes. Remove the bottle from hot water using canning tongs and drain upside down on a dish rack.

Step 2: Infuse the vinegar

Shake off any soil or insects that may be hiding in the chive blossoms. Place 3 flowering chive heads into the bottle, using a skewer to help push them through the neck if needed.

Fill the bottle with vinegar and seal.

Step 3: Store the vinegar

Store the filled bottle in a cool dry place and allow the chive blossoms to infuse the vinegar for 2 weeks before using.

vinegar is being poured into a bottle with chive flowers

Tips for Making Chive Blossom Vinegar

Remember the ratio

Use a ratio of 3 flowering chive heads per 8 fl. oz. or 1 cup of vinegar.

Pick the right vinegar

A lighter color vinegar such as white wine or champagne will absorb and reveal the natural color of the chive blossoms better than red wine vinegar. I used red wine vinegar here because I had a bulk supply of it on hand.

Be patient

To get the most flavor out of the chive flowers it is best to let the vinegar infuse for 2 weeks before using it.

Keep away from light

Store the chive flower vinegar away from sources of light and heat. A cool dark cabinet is the best spot.

chive blossom vinegar in bottles on a table

Frequently Asked Questions:

When do chive flowers bloom?

Chive plants flower in mid-late Spring. They are usually in bloom in June in New England.

Are chive blossoms always purple?

No, there are several varieties of chives and some have white flowers such as garlic chives. Use any type of flowering chives in this recipe.

How long does chive-infused vinegar last and does it need to be refrigerated?

As a general rule, infused vinegar will keep for up to 1 year stored in a cool dark area away from light and heat. Vinegar is a natural preservative in itself. There is no need to refrigerate infused vinegar.

chive blossom vinegar in bottles on a table with a tray of chive blossom finishing salt in the foreground

For more delicious ways to use chive flowers check out these recipes:

  • Chive Blossom Finishing Salt
  • Chive Blossom Cashew Cream Cheese
  • Sourdough Discard Crackers

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chive blossom vinegar in bottles on a table

chive blossom vinegar in bottles on a table

Chive Blossom Vinegar

Author: Kaity Farrell
Preserve the fleeting beauty and flavor of flowering chives by infusing them into vinegar. Makes a lovely DIY gift!
print recipe pin recipe

Prep Time: 5 minutes minutes
14 days days
Total Time: 14 days days 5 minutes minutes
Servings: 16 servings

Ingredients

  • 235 g vinegar (1 cup/8 fl. oz.) such as champagne, white white or red wine vinegar
  • 3 flowering chive heads

Instructions

  • You will need an 8.5 fl. oz or 250 mL bottle or jar with a tight-fitting lid, screw cap, or cork. If reusing a bottle, clean and remove the label first. Sterilize the bottle in your dishwasher or in a simmering water bath for 5 minutes. Remove the bottle from hot water using canning tongs and drain upside down on a dish rack.
  • Shake off any soil or insects that may be hiding in the chive blossoms. Place 3 flowering chive heads into the bottle, using a skewer to help push them through the neck if needed.
  • Fill the bottle with vinegar and seal. Store in a cool dry place and allow the chive blossoms to infuse the vinegar for 2 weeks before using.


Notes

The ratio is 3 flowering chive heads per 8 fl.oz. of vinegar.
A lighter color vinegar such as white wine or champagne will absorb and reveal the natural color of the chive blossoms better than red wine vinegar. I used red wine vinegar here because I had a bulk supply of it on hand.

Course: Condiments
Cuisine: American
Keyword: chive blossom vinegar, chive flower vinegar, chive vinegar recipe, chive infused vinegar, making chive blossom vinegar

Nutrition

Serving: 1tablespoon | Calories: 3kcal | Carbohydrates: 0.02g | Protein: 0.004g | Sodium: 0.3mg | Potassium: 1mg | Sugar: 0.01g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.01mg

Did you make it?

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This post contains affiliate links to ingredients and products relevant to this recipe. If you choose to purchase linked products I would earn a modest commission, which helps offset the costs of keeping Fare Isle going. Learn more about my affiliate policy here. Thank you for your continued support!

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Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
    test

    Reply
  2. Darci

    I made this and let it infuse for over 2 weeks. Can I leave the flower heads in or do I take them out of the vinegar?

    Reply
    • Kaity Farrell

      Hi Darci! You can do either – leave the flower heads in or strain the vinegar if you prefer.

      Reply

Welcome to Fare Isle! I'm Kaity.


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