Chive Blossom Vinegar
If you’re new around here, you will learn I LOVE blossoms. Pretty much every kind you can find. I will be using all different types of blossoms in recipes from now throughout the rest of the growing season. If you’re not new, you have seen me using a lot of chive blossoms already this spring.
Since I know most people don’t typically cook with the blossoms, I wanted to share an easy recipe for a infused vinegar along with some ways to use it!
A couple other great ways to use this would be on top of french fries, refrigerator pickles or a meat marinade!
Chive Blossom Vinegar
Prep Time5 mins
Steeping Time14 d
Equipment
- quart sized mason jar
- parchment paper
- rubber band
Ingredients
- 2-3 cups fresh chive blossoms
- 2 cups white wine vinegar you can use acv also, but you will get a more orangey color with a much stronger taste
- 1 tbsp red pepper flakes if you don't like the heat, don't add these
Instructions
- clean & pat dry your chive blossoms. make sure all the water is off so it doesn't dilute your vinegar.
- fill your mason jar at least half full with the blossoms. add your red pepper flakes now too.
- start with adding 2 cups of vinegar to your mason jar. you will want enough vinegar in there to fully submerge the blossoms. push the blossoms around & crush a few to release more flavor.
- cover the mason jar with a piece of parchment paper & a rubber band.
- set in your cabinet for 2 weeks & let your vinegar steep!
- after steeping, you can strain the vinegar & discard the blossoms.
Notes
