All told, there's a little over a gallon of Chive Vinegar on my shelves, waiting for the right moment. I love this for drizzling over salad mostly, as a base for a vinagrette, and it's ever so simple to make. After harvesting the chive blossoms, I rinse them and let them dry. Then I fill most of a jar full of them, pouring enough vinegar over them to cover (this batch was with white wine vinegar). Place the lid on and let sit in a cool dry place for two weeks or so, at which point I strain out the chives and bottle the vinegar. Easy peasy. And those pretty jars of pink blossoms infusing on my counter are every so pretty as well. Win-win!
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Greetings! I'm Amanda Blake Soule - mother of five, author of four books on family creativity, editor & owner of Taproot Magazine. I live with my family in an old farmhouse in Western Maine where we raise animals, grow vegetables and make lots of things. I write about it all here on the blog. Thank you for visiting!
