Chive Blossom Vinegar

Growing up I remember eating fresh chives by the handfuls. We even put them on our sandwiches for lunch, which often consisted of liverwurst, mayonnaise and white bread (Yuck, I know!).

As an adult, I still enjoy the flavor of the young shoots of the chive. I find them delightful in scrambled eggs or tossed into a green salad. This year I decided to infuse the blossoms into vinegar so I could enjoy the flavor throughout the year! Chive vinegar wakes up your boring summer potato salad and makes a great vinaigrette!

Infusing vinegar is an easy DIY project.

What you will need:

One 12-16 oz glass bottle of good quality White Balsamic or White Wine Vinegar

Several handfuls of fresh Chive blossoms

A quart mason jar with plastic lid or wax paper and mason jar ring

White balsamic vinegar is my personal preference for this recipe. It is not as "sharp" as the the white wine vinegar. In the photo the vinegar on the right is white balsamic infused vinegar and is a slightly lighter color than the white wine vinegar on the left. You can also use red wine vinegar but you won't get the same beautiful color from the blossoms.

You will need several handfuls of blossoms that are free of insects and a glass jar such as a mason jar with a plastic lid. You don't want to use a standard mason jar lid and ring as the vinegar will quickly react with the metal. If you do not have a plastic lid, you can use wax paper and the ring for the mason jar.


Bring the vinegar to just below a simmer and then pour into a clean quart mason  jar with the chive blossoms already in it. The chive blossoms should loosely fill about a third of the jar. Cover and place in a cool, dark spot for about two weeks. At the end of the two weeks, strain the vinegar through a sieve and/or cheesecloth to remove any particles of the chive blossoms. Return the vinegar to the original bottle with a plastic pour spout and enjoy!

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