(cooking time: 10 min + 3 days; yields about 1 ½ cup)

  • Chive blossoms – 1 cup
  • White wine vinegar – 1 ½ cups


  • Rinse and dry fresh chive blossoms.
  • Place chive blossoms into a heat-proof non-sterilized jar.
  • Add vinegar to a saucepan; bring to a simmer, but don’t let boil.
  • Pour heated vinegar into the jar with chive blossoms. Cover the jar and stick a label with the date to it.
  • Let sit at room temperature away from heat and direct light for 3 days.
  • After 3 days, strain chive blossom vinegar into a nice clean glass bottle and cork it.
  • Used blossoms can be discarded.
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