Chive Blossom Vinegar
The Family Heirloom
Chives. They are nearly impossible to kill and, if you let them, will make countless babies that cover the landscape. At the same time, they are beautiful plants with their hollowed, spiky leaves and frilly, fluffy, purple blossoms. I was mesmerized by this fascinating plant as a child.
The chives that I have derive from one single plant that my grandmother put in the deep soil of her farm almost one hundred years ago. They were passed on to my mother when she and my father took over the farm. And when I moved to Wildflower Lane, my mother dug up a few clusters of this family heirloom for me to tend to.
If you can't beat 'em, join 'em.
The few clusters of chives my mother gave me turned into multiple, multiple, multiple clusters: the beautiful blossoms fall to the ground and produce many new plants. I battled them for years.
Finally, I admitted defeat and instead, decided to use them to my advantage. Late one evening, I perused the internet for new ways to use chives, including new butter recipes, salad dressings, and in baking. But the one thing that caught my eye was chive blossom vinegar. How intriguing!
So on a gorgeous June morning as the sun crept over the tree line, warming the chive blossoms, I snapped off the heads and made my way to the kitchen.
I carefully measured the ingredients, and added the blossoms and vinegar to my fermenting jar. I tucked it into a dark corner under the basement stairs and forgot about it.
The Colorful Surprise!
The recipe directions were to let it sit for two weeks, but that summer was ultra busy, and I forgot about it. Months later, three to be exact, panic set over me as I remembered my chive concoction brewing in the dark recesses of my basement. Had I ruined it? I was new to infusing vinegars after all.
I hastily dove into the deep recesses under the basement stairs, sure to find a ruined first attempt at chive blossom vinegar. Instead, I was rewarded with the happiest surprise when I moved it from its dark slumber. It was a vibrant pink! I strained the mixture and did a flavor test. It did not disappoint; I had created a delicately onion scented and flavored vinegar. onion-scented and flavored vinegar.
It's great on everything.
What do I use chive blossom vinegar for? It’s a great substitute for malt vinegar for fries, a condiment for your fried fish, or to drizzle on a salad. I always have a bottle of it in my kitchen.
The recipe is easy and your rewards will be delicious.