Chive Blossom Vinegar and Vinaigrette

Chive Blossom Vinegar in jar on wooden table.
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 16 servings

This vinegar is an excellent choice if you grow fresh chives in your garden or on your deck or have access to some. You might find chives with blossoms at your local farmer's market. 

The beautiful chive blossoms make a delicious vinegar with a light, delicate onion flavor.

Use the vinegar to flavor greens or make the included chive blossom vinaigrette.


  • For the Vinegar:
  • 1 1/2 cups white wine vinegar (or champagne vinegar)
  • Fresh chives with blossoms
  • For the Vinaigrette:
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup chive blossom vinegar
  • 1/2 teaspoon grainy Dijon or a honey Dijon
  • 1/2 teaspoon sugar, optional
  • salt and freshly ground black pepper, to taste
  • Optional: fresh snipped chives

Steps to Make It

  1. Gather the ingredients.

  2. Cut the blossoms off of the chive stems just below the flower head. Rinse gently and let them dry.

  3. Pack the chive blossoms loosely in a 1-pint jar, filling it about 3/4 full. 

  4. Pour the vinegar over the blossoms until the jar is very full.

  5. Put a cover on (not metal) the jar, label it with the date, and set in a cool, dark place for ten days to 2 weeks. If you don't have plastic covers for your jars or a jar with a glass lid, use a metal screw band and screw it over a small square of wax paper or parchment paper.

  6. Strain the vinegar, discard the chive blossoms and transfer the vinegar to a clean bottle or jar. 

  7. Store the strained vinegar for up to 6 months in a dark, cool place or in the refrigerator.

Chive Blossom Vinaigrette

  1. In a jar or bottle, combine 3/4 cup extra virgin olive oil with 1/4 cup chive blossom vinegar.

  2. Add 1/2 teaspoon of a grainy or honey Dijon mustard, 1/2 teaspoon of sugar, if desired, and a dash of salt and freshly ground black pepper, to taste. Shake well.

  3. Store chive blossom vinaigrette for up to 1 week in the refrigerator.

  4. The vinaigrette makes about 8 servings of 2 tablespoons each.


  • If you have a bunch or more of chives along with the blossoms, snip them into short lengths with scissors. To preserve them, spread them out on a parchment paper-lined baking pan, and freeze them. Put them in small freezer containers or bags. You'll have quick-frozen chives to use in recipes. The frozen chives won't be quite as good as fresh, but they'll be much better than dried.
  • If you have some extra chive blossoms, don't throw them away! Separate the blossoms into flowerets and sprinkle them over a salad or use them as a garnish.