Wednesday, June 12, 2013

Chive Blossom Vinegar

Chive blossom vinegar has become one of my favorite things since I first made some last year.  It is super easy to make.  All you need is snip off the chive blossoms, then give them a good rinse because bugs like to hide in the dense blossoms.

Then place them in a jar.  Fill the jar with white vinegar, place a top on and let it sit for a minimum of two weeks.  The longer it sits the more intense the flavor will be so don't get worried if you forget about the vinegar for awhile.  When capping your jar do not use a metal top as the vinegar will corrode it.  Use plastic or place a piece of parchment paper over the top of the jar before screwing on the top.  The vinegar will turn a pretty pink as the blossoms marinate.
Chives are full of vitamins A and C and are a powerful antioxidant.  Chives are also antibacterial and can help fight off colds and the flu!  To get the most nutritional value from chives don't cook them.  Sprinkle them fresh or dried onto your meal right before eating.
Another way to get a good dose is of course with the flavored vinegar which makes a great vinaigrette!

Chive Blossom Vinaigrette

4 Tbsp. Chive vinegar
1 tsp. Dijon Mustard
1 Large shallot, minced
1/2 cup extra virgin olive oil
Salt and Pepper to taste

Combine vinegar, shallot and Dijon in a bowl.  Slowly whisk in olive oil until combined.  Season with salt and pepper to taste.

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