Chives – in vinegar form

Chives

Chives

 

Remember how Morticia Addams ceremoniously cut the rose blossoms off of her rose bushes?  Well, much to the objection of the many bees and other pollinating insects attracted to chive flowers, I do the same with fully opened chive blossoms. It’s not that I dislike chive blossoms, au contraire … Tish, you spoke French! … it’s that I love the flavor of chive vinegar, and without chive blossoms, vinegar is just vinegar.

To make chive vinegar, you first need a stash of attractive glass jars with corked or screw-on lids – our passion for homemade margaritas insures I have ample cork-topped Patron tequila bottles like the one in the photo below – but you can purchase fancy glass, cork-topped jars at many kitchen supply stores.  Just be sure to use glass jars (non-reactive to vinegar) and the openings are wide enough to accept the flowers without crushing them.

Chive vinegar after 2 days

Chive vinegar after 2 days

 

The Morticia Addams act comes next.  After morning dew has dried – when herbs are freshest – snap fully opened chive blossom off their stalks (in the photo above, the largest blossoms are ready for harvest).  Avoid those with browning tinges of browning on the individual florets, as these are past prime.rop about a cup or so of blossoms to a clean jar, and fill the jars with clear or cider vinegar.  Sit the jars out of direct sunlight – where you can watch the vinegar take on the color of the chives.

 

 

 

Chive vinegar - strained

Chive vinegar - strained

Over the next months, the vinegar will take on a chive flavor.  When ready to use, pour the flavored vinegar through a paper towel or coffee filter lined funnel to strain out the chive blossoms.  It will look similar to the jar at the right.

Make enough chive vinegar for winter use and to share with family and friends.  This concoction adds a distinct flavor to any recipe calling for regular vinegar, such as homemade salad dressing, vegetable marinade, and warm potato salad.  For the most tender and moist roasted chicken, pour one cup of chive vinegar over a small chicken and a few garlic cloves, sprinkle the chicken with your choice of dried herb (thyme, basil, rosemary), cover, and bake until done.

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2 Comments

Filed under Edibles, Gardening, Herb Highlights

2 responses to “Chives – in vinegar form

  1. Joene,

    Glad to see you’re feeling better! Chive vinegar does sound tasty but I must admit it sounds like it takes too long for me…while it seems easy enough to make I fear I would lose interest in it (or completely forget about it) and never actually use it.

    Having said that, your recipe for roasted chicken is making me drool so I just may have to try it.

  2. Debbie, just do it. I have to say…I love chive vinegar and you will to. If not for Joene making it, I never would have experienced it. Believe it or not I’ve done it myself, except, I never knew about the “morning dew” thing until reading this blog. Anyway, do your self a favor and give it a try.

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