How to Make Chive Blossom Vinegar + 8 Ways to Use it

Last Updated on September 21, 2023

Chive blossom vinegar is a quintessential spring garden-to-table recipe. This colorful herbal vinegar can add a bright zing of flavor to a wide variety of dishes. Plus, it’s so easy to make, it really shouldn’t be called a “recipe” at all! This post will walk you through the simple step-by-process along with frequently asked questions – including how to use chive blossom vinegar.

What is chive blossom vinegar?

Chive blossom vinegar is an herbal infusion made by soaking fresh chive flowers in vinegar – much like pickling. As the pretty lavender flowers soak, their flavor, color, and nutrients seep into the vinegar. Chive blossoms are especially high in vitamins K, C, and A. After steeping, the blossoms are strained away and the result is an absolutely gorgeous, bright pink infused vinegar.

So, what does chive blossom vinegar taste like, you ask? Well, like vinegar… with a hint of chives! Edible chive blossoms taste a bit like green onions, but have a more mild, delicate flavor than the green chives themselves. The flavor also depends on the type of vinegar you use to make it. 

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Ingredients

• Fresh chive blossoms 
• Vinegar, such as white wine vinegar (used here) or apple cider vinegar
• A jar or other container with a lid

Exact measurements aren’t important. I use about 1 heaping cup of chive blossoms and 2 cups of vinegar. 

What kind of vinegar should I use?

You can make chive blossom vinegar with any kind of culinary vinegar. White wine vinegar, rice vinegar, and apple cider vinegar are all popular choices. We use white wine vinegar in this recipe, which creates a really nice balance of sweet, tangy, and mild onion flavors. I also love to use homemade apple cider vinegar when we have it on hand. Red wine vinegar can also be used, but white wine vinegar really lets the beautiful natural color of the chives shine! Some recipes call for plain white vinegar, though I think the flavor is a little too harsh for my taste.

How to Make Chive Blossom Vinegar

1. Start by harvesting chive blossoms. For the best results, choose young fresh flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
   
   
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.
   
   
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.
   
   
4. Next, pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
   
   
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 option 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.
   
   
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. (I like to use the bottom of an empty jar to gently press out any remaining liquid from the flowers, shown below.)
   
   
7. Finally, add your beautiful finished vinegar to a bottle or jar, and enjoy! See a list of ideas and ways to use chive blossom vinegar below.
   
   
8. Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life even further. See storage and expiration notes below. 

Quick heat method to make chive blossom vinegar

Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)

How long does chive blossom vinegar last?

Chive blossom vinegar should stay good for many, many months. After all, you’ve essentially preserved the chive blossoms by pickling them! It is shelf-stable and can be stored at room temperature for up to 2 to 3 months. When stored in the refrigerator, it can last for up to a year.  Putrid, off odors or cloudiness are signs that the vinegar has gone bad and should be discarded. 

How to Use Chive Blossom Vinegar

One of the most common ways to use chive blossom vinegar is as a salad dressing on green salads, though it can be used in many other ways! Use it in any recipe that calls for vinegar where you’d also enjoy a hint of mild onion flavor.

1. Salad dressing. Drizzle the vinegar right over salad with a bit of olive oil, or use it as an ingredient in other homemade salad dressing recipes. It’s especially awesome for vinegar-forward salads like greek salad!
   
   
2. In potato salad or pasta salad, corn salads, rice salads, or other similar dishes that call for acid (vinegar or lemon juice).
   
   
3. Dips and sauces. A little splash will bring a welcome oniony-zing to homemade tzatziki sauce, hummus, salsa, guacamole, pesto, artichoke or caramelized onion dip, baba ganoush and more.
   
   
4. Pickles. Chive blossom vinegar makes a flavorful pickling brine that can be used to pickle other vegetables, such as in this quick refrigerator dill pickles recipe or to make pickled peppers. You can use 100% chive blossom vinegar to make pickles, or just a portion mixed with other vinegar.
   
   
5. Egg dishes. I love adding a sprinkle of apple cider vinegar and fresh chives to egg salad and deviled eggs, so why not chive blossom vinegar?
   
   
6. As part of a marinade, such as for roasted vegetables or meats. I bet it would even be tasty with fish and chips, like malt vinegar!
   
   
7. Brighten soups. Many soup, stew, and chili recipes call for a little splash of vinegar or lemon juice at the end – including our favorite kale lentil soup! The acid really helps to brighten and bring together all the savory flavors.
   
   
8. Burger or sandwich drizzle. I love a good loaded veggie sandwich or burger with a drizzle of oil and vinegar! You could also use chive blossom vinegar in lieu of balsamic in an oil-and-vinegar bread dipping plate, which pairs especially well with a rustic chewy loaf of homemade sourdough. 

And that is how you make and use chive blossom vinegar.

So stinkin’ easy, right? I hope you enjoyed learning how to make this beautiful herbal vinegar. Perhaps it will become one of your new favorite spring rituals as well! Please let me know if you have any questions in the comments below, or if you come up with any more tasty ways to use it. Also please consider leaving a star rating below and/or sharing this post if you found it useful. Thank you so much for tuning in today, and enjoy!

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