|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. The vinaigrette makes about 8 servings of 2 tablespoons each.
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 honey dijon
1/2 teaspoon sugar, optional
Kosher salt, to taste
Freshly ground black pepper, to taste
Freshly snipped chives, optional
Gather the ingredients.
Cut blossoms off of chive stems just below flower head. Rinse gently and let dry.
Pack chive blossoms loosely in a 1-pint jar, filling it about 3/4 full.
Pour vinegar over blossoms until jar is very full.
Put a non-metal cover on jar, label with 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.
Strain vinegar, discard chive blossoms, and transfer vinegar to a clean bottle or jar.
Store strained vinegar for up to 6 months in a dark, cool place or in refrigerator.
Chive Blossom Vinaigrette
In a jar or bottle, combine extra virgin olive oil with chive blossom vinegar.
Add Dijon, sugar (if using), and a dash of salt and freshly ground black pepper, to taste. Shake well.
Store chive blossom vinaigrette for up to 1 week in refrigerator.
- 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.