Chive blossom vinegar on a sneezy Thursday

Pollen season is here.  I am sneezing my way through the days and nights, but also admiring the slow growth of my chive plant.  Once upon a time, I had a very small chive plant.  I have babied it like you wouldn't believe, but it never grew those stupendous blossoms other people had.  This year, a little better, but only enough for a fat handful or two of those pretty little purple blossoms.  I was eating my lunch on the terrace, looking at the blossoms, when I suddenly realized this was the day!  The blossoms were full, the sun was out, so I grabbed my scissors and snipped away.  And I made, as I always do, Chive Blossom vinegar.

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.

To make:

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!