Chive Vinegar ~ A Tangy Treat from Your
Garden
Vinegar
infused with chive blossoms is a tart, tangy treat to make during June. When chives are in full bloom, simply harvest
and rinse a few dozen blossoms and place them in a clean glass jar. Fill jar with French white wine vinegar,
which can be purchased in the vinegar section of your local grocery store.
Place jar in fridge for three weeks to allow vinegar to fully
“ripen” (blossoms will impart flavor and
color to the vinegar). The magic takes
place during this ripening process…
vinegar turns a
lovely shade of bright pink!
The acidity of the vinegar reacts with natural colors in chive blossoms
and yields a tangy, flavorful
chive blossom vinaigrette to be used on
salads or as a component of a marinade.
Simply
strain the liquid through cheesecloth and store in fridge. Try it—you’ll like it!
(Thanks to
my Ozaukee Master Gardener friend, Sharon P., who taught me this delightful recipe—it’s
quick, easy, and fun to make. )
M. Lynn
Schmid, Certified Master Gardener
A.A.S. Landscape/Horticulture/Arboriculture