The unwordless part of this picture:
These chive blossoms can be gathered, washed and preserved to create a light pink vinegar that you can use in any marinade where you want a hint of onion. Or, it will look great this Christmas when you give it to the hostess at some magical wild party you attend.
Chives are one of the first herbs in the garden to turn green; midway through spring, they give us these gorgeous blossoms that are great in salads. Or, this vinegar. You can use this chive blossom vinegar in recipes for vinaigrettes, or as a substitute for the vinegar in any marinade.
Here’s the method for making pink chive blossom vinegar:
- 2 cups white vinegar
- 2 cups washed, dried chive blossoms, packed into a clean sterilized jar.
- Bring vinegar just to boil, but do not boil.
- Use a funnel to pour vinegar over chive blossoms.
- Use a cork or plastic wrapped sealed with a rubber band to close the jar. Metal lids will react with the vinegar.
- Let stand in jar in a cool dark place for a week.
- Strain vinegar, discard blossoms.
Transfer to a decorative bottle and seal with a cork.
I’m so thrilled to read this, I need to trim down my rampant chive patch but have been sad at the though because of those beautiful blossoms. I’m going to do this over the next couple of days! I’ve been barely up to gardening this season so hvae very little to harvest, but your tip here will make me proud to harvest something tasty to share with friends and family, thanks!
Did you take that shot? It’s gorgeous.
(I’m sulking over the nasty rain. I can’t wait to get out and take some pictures before everything washes away.)
So so pretty.
Beautiful picture and tantalizing recipe!
Can you advise regarding the storing and shelf life of the chive blossom vinegar. What a wonderful idea!