As my sisters and I are working steadily along with Shades of Green and adding products to sell at the farmers market, I was excited to start steeping some batches of Chive Blossom Vinegar.
I wish I could take credit for this, but it’s something I first saw over at Food in Jars last year.
I decided to steep a few batches this year since I use so many types of vinegar in my cooking, for vinaigrettes, and sauces. I’m adding my own personal touch to it and if it tastes as beautiful as it looks I’ll be separating some out and selling a limited amount at the farmers market.
Chives are currently at their peak of blossoming and growing in over abundance at my home and community gardens.
This sweet herb has a gentle smell of onion and their Spring blossoms of purple hues liven up the garden beds.
If you haven’t added chives to your garden, I would highly encourage you to do so. They’re a hardy perennial and bring such joy after a cold and snowy winter.
How to Make Chive Blossom Vinegar With a Splash of Lemon
Making chive blossom vinegar is incredibly easy to make and it’s purple colored petals should tint the vinegar along the way.
I would have used white wine vinegar but for the amount that I’m making and at it’s price, I decided to use a regular distilled white vinegar. In order to add my own touch and a bit more to the regular white vinegar, I decided to add garlic for spice and lemon to add a bit of brightness.
I’m currently steeping a couple batches, one with garlic and the other without, to see how the flavors meld and balance each other out. It should take a couple weeks to steep.
- chive blossoms (enough to fill 1/2 to 3/4 of a mason jar)
- organic lemon peel
- 1-2 cloves garlic
- white wine vinegar or distilled white vinegar
Pick chive blossoms as soon as they are opened. Rinse them well in water to get rid of any debris and bugs that may be trapped inside.
Dry well and fill a mason jar 1/2 to 3/4 of the way with the blossoms. I filled a half gallon mason jar and added 3/4 of a lemon peel and 2 garlic cloves to the mason jar. Adjust to whatever size mason jar you are using.
Fill with the vinegar and allow to steep for 1-2 weeks in a cool, dark place. I have mine sitting in my basement.
Once the vinegar has steeped, strain and bottle into any jars you’d like.
I really think these would make great gifts.
So, would you buy something like this if you saw it at the farmers market? Let me know in the comments below your thoughts and if you have any other ideas to make use of chive blossoms. I have taken note that you can make chive blossom jelly, but not quite sure how well that would go over. If you’ve made that before, let me know as well 😉