The easiest spring vinegar to make, chive blossom vinegar is not only tasty but beautiful.
Simply stuff clean and fresh chive blossoms into your container and cover with red wine (or sherry) vinegar. It will be infused within a week. Keep topping off the vinegar to ensure a ready supply. I store mine in the frige.
After a couple months/years, the chive essence will dissipate. Then, strain out the blossoms and keep the vinegar for other uses.
This vinegar is wonderful with salads, fish and fowl. You can even chop up the chive blossoms for added flavor and beauty.
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I’ll try it when I get the blossoms. Really pretty looking
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