Chive Vinegars

Chives are always among the first spikes of green to peek through the soil in my garden. It’s such a treat to see them because it means longer, warmer days are just around the bend. With these recipes, you can choose if you’d like a bold or delicate base flavor of vinegar.

Bold Chive Vinegar

You Will Need
1 cup (227 g) chives, chopped
2 cups (470 ml) white vinegar
¼ cup (57 g) lemon balm leaves, torn or chopped
¼ cup (57 g) garlic, minced
¼ cup (57 g) shallots, chopped

To Make

1. Combine all ingredients in a clean, dry glass canning jar. Cut two small sheets of parchment paper and stack them on the mouth of the jar to prevent the vinegar from eroding the metal and then top with the lid, and twist to secure.
2. Give the jar a good shake and store at room temperature for two weeks, shaking daily.
3. Strain with a fine mesh strainer, coffee filter, or two layers of natural muslin cloth into a clean jar for storage.

Delicate Chive Blossom Vinegar

You Will Need
2 cups (455 g) chive blossoms, whole
2 cups (470 ml) white vinegar

To Make

1. Combine all ingredients in a clean, dry glass canning jar. Cut two small sheets of parchment paper and stack them on the mouth of the jar to prevent the vinegar from eroding the metal and then top with the lid, and twist to secure.
2. Give the jar a good shake and store at room temperature for two weeks, shaking daily.
3. Strain with a fine mesh strainer, coffee filter, or two layers of natural muslin cloth into a clean jar for storage.

Note: Have extra chives or chive blossoms left over? Add them to your cream cheese before whipping, make chive blossom compound butter or a finishing salt.

Pictured: chive blossom vinegar

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