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Chive Blossom Vinegar

The first spring after we purchased our house I was excited to walk around the yard and see what the previous owner had left behind in the garden.  One of the surprises was a large area of chives up against the foundation of the sun room.

This year I finally got to take advantage of the beautiful blossoms along with the chives themselves.  I searched ideas and decided to make some chive blossom infused vinegar.

I snipped the blossoms right beneath the flower and then I gave them a good rinse to lose any hitchhiking critters.  They went for a ride in the salad spinner and then I added them to a quart jar. 

I had read conflicting information on whether to heat up the vinegar or not, in the end I didn't.  I used plain white vinegar because it's what I had on hand, champagne vinegar would also be nice.

Make sure that you use a chopstick or skewer to get everything down underneath the vinegar. I used about 24 ounces.

I used a plastic lid. I've read that the traditional metal lids and bands can rust, plus the plastic ones are much easier to remove and replace if you're using it often. I labeled it with the date and then popped it into the fridge.

After 2 weeks, I pulled the jar out and strained it into a large measuring cup.  I pressed gently on the blossoms and then discarded them.  Next I poured the vinegar back into the jar, put the lid on it and refrigerated it til use.

It was great over some sliced mini cucumbers but my favorite way to use it so far is on potatoes. I whisked together 1/4 cup of the vinegar, 1/4 cup of olive oil, salt, fresh cracked black pepper and some chopped chives and tossed the mixture with some boiled little yellow, red and purple potatoes.

I added some slice French breakfast radishes from the garden on top. I ate some right away but it actually was better the next day after it had sat in the fridge. Definitely looking forward to using it in a variety of ways over the coming months!

Chive Blossom Vinegar

Chive Blossom Vinegar
Author: Jolene's Recipe Journal


  • Chive blossoms, rinsed and dried, about 2 handfuls
  • 24 ounces white or champagne vinegar


  1. Add chive blossoms to a quart sized jar. Pour vinegar over the top, making sure to submerge them. Place lid on jar and refrigerate for 2 weeks.
  2. Strain the vinegar into a measuring cup or another jar. Press down slightly on the blossoms and then discard them. Put the lid on the jar and refrigerate until use.
Chive blossom vinegar
Misc, dressings, condiments






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