All this incredibly straightforward recipe calls for is a few Chive flowers, white vinegar and a mason jar!
Simply place the flowers and vinegar in the jar, screw on the lid and stick it in the fridge. In a few weeks you’ll see the liquid turn a pinky purple, taking on the tone of the blooms. When that has happened go ahead and use the infused vinegar for salads, marinades, just about anything but washing the windows! The vinegar will have a slight hint of Chive, and the longer you leave it, the stronger the flavor becomes.
(Image: MaryAnne Petrella)
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I've done this with plain white vinegar, and found it fairly tart... almost too tart. But when made with apple vinegar, it was delicious!
Question - do chive flowers taste the same as the rest of the chive that we eat? I'm growing some right now & am interested in the answer.
Pretty close. Just less onion-y than the stalk.
I made this last year and it's delicious! The vinegar turns out hot pink. It's gorgeous. Makes a great gift too.
Runemistress is right, the blossoms taste more subdued than the stalk. You can also use the blossoms in salads, and just eat them whole. Or break them apart and use in a lemony stir-fry.
<quote>"...the vinegar turns out hot pink...</quote>
Does this mean if I use this in a vinaigrette/dressing my food will have a pink color to it? Not sure I would want that.