Ingredients

1 ½ cups Champagne or white wine vinegar

2 ½ cups chive blossoms, snipped right beneath the head

Directions

Rinse the blossoms in cold water to flush out bugs and dirt. Heat the vinegar on low until just warm. Pack the blossoms into a pint jar and pour the vinegar over top (you might not need all of the vinegar). Press the blossoms down to remove any air bubbles. Let cool before putting the top on. 

Place in a cool, dark spot away from direct sunlight. Let sit for 1-2 weeks and test for flavor. If it is not to your liking, seal the jar up and return it to the cool, dark spot, checking occasionally. Once it is ready, strain and enjoy!

Notes:

• It’s okay if you forget about the vinegar. The longer it sits, the better the flavor and color. I often leave it for a couple of months.
• Use a plastic lid for the pint jar or a self-sealing jar with a rubber ring, such as my favorite, the Bormioli Rocco Fido jar.
• This recipe is from: www.leitesculinaria.com