Email to Cat      

Chive Blossom Vinegar

Source of Recipe

From "The Farmette Cookbook" by Imen McDonnell


Recipe Introduction

"Possibly the prettiest vinegar there ever was a fantastic use for those chive blossoms in your kitchen garden, chive blossom vinegar makes salad dressings sing. I even sprinkle it on my fish and chips."

List of Ingredients

• 2½ cups chive blossoms, snipped right beneath the head
• 1½ cups champagne, white wine, or white vinegar


Recipe

Sterilize one 8-ounce bottle.

Plunge the chive blossoms into a bowl of cold water, and swish them gently to flush out any dirt or insects. Put the flowers into a colander and shake off the excess water.

Stuff the blooms into a pint jar, and pour in just enough champagne, white wine, or vinegar to submerge the flowers, using a metal spoon to push down any errant blooms that want to float over the top.

Place a square of parchment paper over the opening of the jar, and screw on the top. Put the container in a dark, cool spot; steep for at least 1 to 2 weeks or up to a month.

Open and taste a spoonful. When you're happy with the strength of the brew, strain it through a fine sieve into an 8-ounce sterilized bottle and toss the spent blossoms. Store in a cool, dark place for up to 6 months.

Makes 1 (8-ounce) bottle