Spring brings many seasonal joys: asparagus, sorrel, violets, and the glory of the chive plants. Their blossoms can be used (make sure they haven't been sprayed or visited by a dog) in salads, in omelets , in a little bouquet, and to make this gorgeous magenta vinegar.
In past years, I've packed a jar with the blossoms and covered with white vinegar, placed in the sun for a few days, then strained into bottles. But all we have had is rain, rain, rain, so I used my neighbor's inspired method and whizzed the mixture in a blender. Voila ! Intense color and flavor with no waiting for those sunny days.
Because herb vinegars should never come in contact with metal, I use a funnel stuck in the top of the bottle I'm using for the vinegar, and a coffee filter placed inside the funnel. The vinegar comes out clear and colorful. For this particular vinegar, store in the fridge instead of a dark cupboard. The oniony flavor stays intense, and so does the color. The chive blossom vinegar I made last year is just about gone, but it's still as bright and pungent as it was a year ago, thanks to keeping it chilled.
Another thing to remember: pack the jar about half full of chive flowers , then pour in the vinegar, then puree and strain. If you don't have a goodly amount of flowers, the vinegar won't be as colorful.
I found the prettiestt post on making chive flower vinegar from Lottie + Doof - you can see it here:
Hope your day is beautiful!
5 comments:
Oh my - I wasn't paying attention to the type size! But I actually like it - do you think it's too small to read easily?
love, Katrina
Tis is one of my favorite herbal vinegars -- love the flavor and the color!
Oh, so true, Martha! And it's such a wonderful way to get that oniony flavor without the harshness of chopped onions. Would love an additional ideas for this beyond the salad dressing, if you have any - thanks!
Inspired! I will have to try making this if my daughter has any of the chive flowers left in her garden.
Do you put the whole chive flower in salads, Katrina?
Oh, I hope you find some, Marianne! I have a lovely old recipe from the Shaker community, where you tear apart the blossom and sprinkle it in the omelet, but I usually use the whole flower in a salad. If the flowers are huge, I would tear them up a little. Also great in frittatas and quiches, and in marinades. Best of luck!
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