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. Share this:Click to share on Pinterest (Opens in new window)MoreClick to share on Twitter (Opens in new window)Share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window) 4 Responses Jordan Wood May 28, 2014 These photographs are fantastic! Such a nice idea Reply Mark Welsch June 4, 2014 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 Reply F&F June 4, 2014 Hi Mark, I tend to leave them in because I’m lazy. Louisa x Reply Leave a Reply Cancel reply
Mark Welsch June 4, 2014 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 Reply
