Chive Blossom Vinegar

I’ll admit I’ve been a little delayed on posting any recipes but I guarantee you I’ve been cooking multiple meals a day, everyday since I last posted. Trust me, that has not changed. I’ve just been caught up with other things in life and everything else that’s going on in this world. There is one thing that has us getting busy quite a bit lately and that’s the upkeep and maintenance of our garden. Do you maintain a garden, and if so what are you growing?

This year we have planted beans, broccoli, tomatoes, cucumbers, onions, leeks, jalapeno peppers, shishito peppers, radish zucchini, strawberries, and peas. I should mention we have an array of fresh herbs such as thyme, basil,  rosemary and chives. Our earliest harvest was the chives. They just came out of nowhere and we are lucky that they did. Chives seem to be sprinkled on everything lately especially eggs in the morning.  One of my favorites. As the chives were starting to peak I noticed we had a ton of these beautiful chive blossoms and we were not going to let those go to waste.

As soon as my wife was done clipping the tops of those chives I decided to make a couple things with them. One was a chive blossom butter and the other was a chive blossom vinegar. If you have never seen chive blossoms before they are beautiful. They have this beautiful white purple color sometimes a deep purple color that are just beautiful to stare at all day long let alone eat. did a perfect little onion bomb if you will and goes perfect with all kinds of things that you might consider putting an onion on. Little did I know that making this chive vinegar would totally please the palette of my wife.

Let’s get started.

Ingredients

• 1 cup of chive flowers, cleaned
• 2 cups of distilled white vinegar

Add the chive flowers to a clean mason jar. Pour in the vinegar, cover and give a good shake.

Let the vinegar sit in a cool dark place for up to one week. After a week strain the chive flowers and reserve all of the vinegar. Discard the chive flowers.

What you are left with is this beautiful light purple vinegar that explodes with flavor. At first I was going to utilize most of not all of the vinegar for making a Filipino chicken adobo recipe but instead my wife began drizzling it over her vegetables that she eats on her daily basis for lunch. She stated that it leaves an extraordinary flavor and is a great boost for all of her vegetables!

So whatever you do… try planting something as easy as chives, and when you get those blossoms, save them and give this recipe a try. Hope you enjoy, and hope you are doing alright.