Chive Blossom Vinegar: Spring in a Bottle 🌸🧄

If you’ve ever grown chives, you know how charming their blossoms are—frilly, purple, and bursting with soft onion flavor. This Chive Blossom Vinegar recipe transforms those blossoms into a floral, tangy infusion that adds depth and color to vinaigrettes, sauces, and even cocktails.

Easy to make and incredibly beautiful, this infused vinegar is a perfect way to preserve the magic of springtime herbs in a jar.

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Why I Love This Recipe

This vinegar is:

• Visually stunning – It turns a delicate pink or magenta, depending on the vinegar you use.
• Full of flavor – Mild onion notes that enhance, not overpower.
• Ridiculously easy – All you need is vinegar and chive blossoms.
• Waste-free – A lovely way to use chive blossoms that often go underappreciated.

It pairs beautifully with spring recipes like baked brie or Mexican chicken and rice casserole that benefit from a bright, fresh finish.

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Ingredients You’ll Need

• Chive blossoms, freshly harvested
• Vinegar: Choose a neutral variety like:
  • Champagne vinegar
  • White wine vinegar
  • Distilled white vinegar

✅ Tip: Avoid strong vinegars like balsamic or apple cider, which will overpower the delicate flavor and color of the blossoms.

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How to Make Chive Blossom Vinegar (Step-by-Step)

1. Harvest and Clean the Blossoms

Pick fresh chive blossoms when fully bloomed, ideally in the morning.

• Rinse gently under cool water.
• Spin dry in a salad spinner or blot gently with a clean towel.
• Let air dry fully to avoid watering down the vinegar.

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2. Pack the Jar

Loosely pack the clean, dry blossoms into a clean glass jar—no need to stuff them in tightly. A small handful (1–2 cups loosely packed) is a great start for a pint jar.

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3. Add Vinegar

Pour your chosen vinegar over the blossoms until fully submerged. Use a wooden spoon to gently push them down if needed.

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4. Seal, Label & Infuse

Seal the jar with a tight-fitting lid.

• Label it with the date and vinegar type.
• Store at room temperature out of direct sunlight for 2 weeks to infuse.

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5. Strain and Store

After 2 weeks:

• Strain the vinegar through a fine mesh strainer or cheesecloth into a sterilized jar or bottle.
• Discard or compost the spent blossoms.

Your chive blossom vinegar is ready to use immediately!

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Storage Tips

• Pantry-friendly: Store in a cool, dark place for up to 6 months.
• Refrigeration not required, but it won’t hurt.
• Always use clean utensils to avoid contamination.

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How to Use Chive Blossom Vinegar

Here are a few delicious ways to enjoy your infused vinegar:

• Whisk into vinaigrettes with olive oil and Dijon
• Splash over roasted vegetables or easy turkey wings
• Stir into slaws or quick pickles
• Brighten rich dishes like Cajun gumbo
• Add a dash to sparkling water or a gin cocktail for a savory twist

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More Recipes You’ll Love

If you’re a fan of DIY condiments and garden-fresh flavor, try:

• Baked Brie Appetizer
• Sheet Pan Quesadillas
• Mexican Chicken and Rice Casserole
• Easy Turkey Wings
• Cajun Chicken Sausage Gumbo

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Final Thoughts

Chive Blossom Vinegar is more than a pretty bottle—it’s a flavorful reminder of spring’s bounty, ready to elevate your cooking all year long. With just two ingredients and a little patience, you’ll have a pantry staple that’s as beautiful as it is useful.

Tried it? Tag @ChefManiac with your pink potion pics, and don’t forget to follow Chef Maniac for more kitchen inspiration straight from the garden.

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