Chive Blossom Infused Vinegar
Chives are a mid to late spring herb that are often overlooked. Chives are delicious in salads, egg dishes, sprinkled over soups, and more. Don’t forget the blossoms either. The delicate pinkish purple flower heads have a lovely onion/garlic flavor. Chive vinegar is a quick, simple way to capture some of that.
Pack a ½ pint jar with (clean) chive blossoms, along with a few chive stems.
Pour over any type of mild white vinegar you like – you can pour over room temperature vinegar, but warm the vinegar first for best results.
Make sure all blossoms are fully covered.
Let sit for a few days in your fridge until the blossoms have turned the vinegar a lovely shade of pink.
Strain out the old chive flowers (add a few fresh ones for decoration if you wish), store in the fridge, and use in salad dressings!