When I grow up, I want to be one of those capable people who know how to take care of themselves and others. Who make the most of what they have at hand. Who just have the knack of turning a sow’s ear into a silk purse. Although maybe not actually that last one. You know what I mean though, right?
I find myself often looking at things I’ve taken for granted and asking, what more could I do with this? And here we come to the chive blossoms. I’ve always loved chives. As a little kid, I would happily pick and graze away at fresh chives straight out of the garden. This year, I looked at the beautiful blossoms and thought, hmmmm… Turns out there are several uses for them, and flavoured vinegar sounded like a great place to start.
You’ll need:
Chive blossoms (I had a quart size jar full)
White vinegar (I used somewhere between 3 and 4 cups worth)
Mason jars and lids for infusing (I had a quart jar and two pints)
Pretty glass jars and lids for storage, if you wish (dollar store, yo!)
Instructions:
Put your blossoms in a colander and rinse them well with cold water. Pick through them gently to make sure you have no debris or bugs.
Loosely pack the blossoms into your mason jars until each jar is about half full of blossoms.
Pour vinegar over the blossoms to completely immerse them. Give them a stir.
Cover the jars tightly and put them away in a cool, dark cupboard for 2 weeks or so.
Strain your vinegar using a couple layers of cheesecloth or a very fine mesh strainer. I strained all mine into a single big measuring cup, so my finished bottles would have a consistent appearance and flavour.
Pour into your storage bottles and marvel at their beauty!
