In case you missed this post last year, chive blossoms make a wonderful vinegar. This is the second year I will be making it, and you will find detailed instructions on Savoring Time in the Kitchen and here. When I made it last year, I wished I had made more. It was my go to vinegar for my lettuce salads all summer.
Close your jar, and allow to steep in a cool, dark place. After the blossoms steep in the vinegar for one to two weeks, strain and refrigerate. I didn't use a jar with a metal lid, but if you do, place some plastic wrap in between the lid and jar as the acidity of the vinegar may corrode the lid.
This is the pretty color after one week.
Here is the gorgeous pink color after two weeks, strained and ready for gift giving or to keep for yourself like I do ;o)
While you are in your garden picking chive blossoms, enjoy the scenery! These are my blooms from last year when I was picking the chive blossoms.
I'm joining Rattlebridge Farm for Foodie Friday.
Thank you for stopping by!