I used to steep the blossoms in the sun in a jarful of white and apple cider vinegar, but too many times we had stormy weather - rain and clouds, gloom and fog. I hit on a method that is quick and pleasing, and guarantees at least one bottle of that rosy, onion-flavored condiment that is fresh and ever so slightly onion-y from your little garden. It works wonderfully in salad dressing, or marinades for the grill, but make sure you keep it in a corked bottle in the fridge, since it is basically a puree from a juicy, fresh plant.
1 or 2 cups chive blossoms, pulled off or snipped from a blooming chive plant
Place the chive blossoms in a blender, then cover with half apple cider vinegar, and half white vinegar. Blend on Liquify.
Pour the liquid, blossoms and all, into a glass jar and screw on the lid, making sure the vinegar does not touch the metal of the lid.
Place the jar in the sun for a day or two, or until it turns a lovely, gentle pinky-purple.
Using a plastic funnel lined with a coffee filter, strain the vinegar into a bottle or jar and store in fridge.
That's it! You are now a proud owner of a coveted Spring tradition - fresh chive blossom vinegar. Enjoy!