Here's all you need...vinegar, preferably white wine or I'm using rice vinegar here. Wine vinegar is not harsh like plain white vinegar and makes a far superior vinegar. If you use white wine (as opposed to red wine) vinegar, you'll end up with a beautiful shade of pink. I actually used 2 and a half bottles of this size bottle of vinegar, it will vary depending on the size of your container. So worth it. Save the red wine vinegar for basil, oregano and thyme.
You'll also need a clean,dry and empty jar with a plastic, non-corrosive lid. The jar needs to be super dry or it can cause the vinegar to become cloudy if water is present. If you only have a metal lid, make sure to place plastic wrap between the jar and lid. You'll also need some kind of funnel as well.
|Go to your chive flowers and pick the best ones; bees not included...|
|Wash your blossoms by a gentle rinse while still on the plant in early morning, then let sun dry.|
|Get your clean jar ready. |
|Make sure all the blossoms are covered with vinegar|
|Set in a sunny place for around three weeks.|
When you are satisfied with your vinegar, strain using a small mesh strainer or try a coffee filter and insert over a large pyrex glass measuring cup. Find a clean dry and pretty jar you like and add a few fresh chive flowers to it before adding your vinegar. Pour in vinegar with a funnel and you have yourself a delicious herbal vinegar! This vinegar should last for at least a year and doesn't need to be refrigerated (unless you make it into a dressing.) Check out a basic vinaigrette recipe below...
¾ cup salad oil (preferably extra virgin olive oil)
¼ cup white wine vinegar
Kosher salt and ground white pepper (or freshly ground black pepper), to taste
Opt: Add about a 1/2 tsp of Dijon mustard and 1/2-1 tsp of sugar to dressing and mix well. The mustard helps to emulsify the dressing.
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