How to make the hot pink chive blossom vinegar.
The chives are in bloom at the allotment, which gives me an excuse to make the best-looking salad dressing you can ever imagine. This stuff is pretty potent, but it’s ever so pretty too.
All you need is a bottle that you can seal with a cork or similar, enough chive blossoms to half fill it, and enough white wine vinegar to fill it.
I’ve had to chop the blossoms in half to fit them through the narrow neck, but you can leave them intact.
Push them all into the bottle, steep in vinegar, and leave for at least a week.
After a day, your vinegar will look like this.
You can keep these floral vinegars for ages: I only just finished a year-old elderflower vinegar that was still absolutely fine.
These photographs are fantastic! Such a nice idea
Do you have to remove the chives blossoms after a week or can you leave them in and add more vinegar as you use it?
Thanks
Hi Mark,
I tend to leave them in because I’m lazy.
Louisa x