This vibrantly colored vinegar didn't start out that way. It was clear white wine vinegar, until a heap of chive blossoms took a soaking in it. The result is this lovely dark rose color. Why not pluck some of those chive blossoms blooming right now and turn them into a fragrant and beautiful vinegar? But hurry or you'll lose your window of opportunity since the season for chive blossoms in almost over. Just fill a mason jar with chive blossoms - or fill it halfway. The more you pack in, the more intense the color will be.
Fill it with a clear vinegar of your choice. I used white wine vinegar. I put a piece of plastic wrap between the lid and the glass because I wasn't sure if the metal would react with the vinegar. This may be a totally unnecessary step.
Place it in a dark, cool place for a week or more.
Strain it through a fine sieve or coffee filter to remove all the impurities. Pour into a nice container and enjoy - or give as a gift.
Thank you chive blossoms. See you next year.
![[May20103033.jpg]](http://lh3.ggpht.com/_O47yecIgxvI/S-y8ttwMaZI/AAAAAAAADTA/tdQTABV9-Z0/s640/May20103033.jpg)
I absolutely love this idea! My chives are bursting with flowers. They are pretty, but this could make them very useful.
ReplyDeletebellissimo, Linda, come mi avevi anticipato! L'ho preparato anche io per il blog, dietro tuo suggerimento e così se vieni a dare un'occhiata lunedì ti troverai citata come ispiraztrice!
ReplyDeleteBaci e a presto
anzi scusa, ma potrei usare direttamente la tua foto, dicendo che è tua ovviamente e linkandoti? il mio non ha ancora il bel colore del tuo!!!
ReplyDeleteciao
Dani
Interesting and really original! The color of this vinegar is fabulous.
ReplyDeleteCheers,
Rosa
what would I ever do if I didn't have you to steal ideas from? thanks for yet another - this is brilliant!
ReplyDeleteI have some steeping in my pantry right now! I didn't have as many chive blossoms as you, though, so I doubt mine will achieve such a gorgeous color.
ReplyDeleteWe sometimes get two seasons of chive blossoms. But I'm going to grab what I can this afternoon. This is too pretty. I'm wondering if some of the delicate onion flavor gets in - that would be a bonus. Getting ready to walk across my soaked lawn.
ReplyDeleteE' un'idea favolosa!! La mia erba cipollina è giaò fiorita segno la ricetta per il prossimo anno. Un abbraccio Daniela.
ReplyDeleteWhat a lovely idea! Chives are the only blooming thing in my garden right now....going to try tomorrow. Thanks! And I won't give it away.
ReplyDeleteWhat a terrific idea, Linda! The vinegar is gorgeous, and I bet it will taste FAB! I think you are right to use the plastic - better safe than sorry with respect to possible reaction with the meat. And your presentation is beautiful. Congratulations on a really great post.
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ReplyDeleteAbsolutely beautiful - thank you.
ReplyDeleteI think I have enough blossoms left to make a jar of this lovely vinegar. What a wonderful idea, Linda. My favorite dressing is a simple vinaigrette and this will give it a nice extra flavor.
ReplyDeleteThis is a fanulous idea Linda....I have plenty of blossoms, I am going to try this today and see how it goes!
ReplyDeleteThanks so much!
Wow, the color is incredible! Great idea. I just planted chives, so I guess I'll have to wait until next spring to try it out…
ReplyDeleteI made some last year and loved using it in vinaigrette dressings. My blossoms will soon be ready for another batch :) It's so pretty too!
ReplyDeleteI did this last week and I'm waiting for the color to deepen. I hope you are having a wonderful time in Abruzzo!
ReplyDeleteThis is a wonderful idea.
ReplyDeleteLove the color.
LL
I love this post - but I have a question - I also have garlic chives and was wondering if I can use the same recipe for them. I realize that I will not get the color but was wondering if I would get a garlic flavored vinegar. Could you please give me some advice on this? Thank you and I love your posts
ReplyDeleteAnonymous - Thanks for following my blog. The answer to your question is yes - the vinegar will be infused with the flavor of whatever you put in - including your garlic chives. Make sure to strain them out before storing.
ReplyDelete