Step 1

Harvest fresh chive blossoms. For the best results, choose flowers that are fully open but haven’t yet begun to fade or dry out on the plant.

Step 2

Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.

Step 3

Add the chive blossoms to a clean jar, or other suitable container with a lid.  Fill the jar at least two-thirds full with flowers.

Step 4

Pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.

Step 5

Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks. * (See quick heat method notes below). During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.

Step 6

When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers.

Step 7

Finally, add your beautiful finished chive blossom vinegar to a bottle or jar, and enjoy!

Step 8

Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life for up to a year. Discard if it develops off/putrid odor or becomes cloudy.