Wow! What a fun, funky and darling idea! This is definitely right in time as the weather warms up everywhere especially here in Dubai! Wish we could get our hands on it though. Have only seen budding flowering chives but nothing in full bloom. Will ask my chef half about it because he has access to ingredients that mere mortal home cooks like me just swoon over! Champagne vinegar is quite special!
Oh wow! So long ago I made this. I was just a teenager at my first real job and a co-worker who was all quirky and weird taught me so much about gardening, herbs and cooking. I learned so much from her and this is first time I have thought of her in years! Thanks for this.
miss alix- Chive blossoms have a very light chive flavor. The vinegar is great in vinaigrettes, you can skip the shallot because you’ll get onion-y flavor from the chives. You could use it in slaws, really anywhere you’d like a slightly chive-y vinegar flavor.
TIM!! This is wonderful. I don’t have much of a garden but what I do have is chives (and sage, have any great ideas for sage?) I’m so excited to go straight home and make this. Thanks for leading me to this idea.
I am envious of that jar! Hopefully my garden should provide me with lots of these chive flowers soon as I have planted tons. They are one of my faces. So, this will get done soon provided we get some sun here. Hasn’t shown itself for weeks now x
…Love this! I have chives in blossom in the garden as we speak. :o)
…And to yesterday’s post: Keep your chin up, stay strong, and keep the faith. It will come. Society is slow to wake up but it is happening and the day will come that when two people fall in love it won’t matter their gender, what will matter is their love. Period.
…Thank you for the recipe & for being so rad yourself! ;o)
As an aside, you might want to try Evernote. It works on Mac and PCs, and can sync between mobile devices and desktops. I use it to keep track of recipes, as well as a ton of other stuff. Thought you might like to know!
Beautiful photographs Tim! I’ve never used chive blossoms before–how delicate are they? Do they hold up in the vinegar? I’m curious how fine a sieve you’d need to strain through after the 7-14 days. Thank you for sharing with us :) Isn’t it great to have a creative outlet to boost you through the highs and pick you up during the lows? Great post yesterday too. It’s people like you that give others hope :)
Tim. Been thinking about you and so many friends and family this week. One of the hardest things about getting married year before last was knowing that it was easy for us, and so difficult for our brothers, sisters, sons and daughters to enter into the same contract. It would be interesting, wouldn’t it, if the government was ONLY about the business of civil unions… for everyone; same or opposite sex. Leave marriage to individuals to define? Just a crazy idea.
I’m heading out now to cut down my tall stand of gorgeous chive blossoms in your honor, for a good dunk in vinegar. We’ll think of you and Bryan, Sarah (daughter) and Alina, and Stewart (brother) and Michael every time we use it.
I saw this on FiJ, too, and thought it a must-do. My chive blossoms are just starting to open, so probably later this week. With white wine or champagne vinegar. Have you ever tried making chive blossom tempura? Just a thought.
Oh, and while I’m here: a belated congratulations on your blog award. Definitely had MY vote!
This is utterly beautfiul. I’m so glad you posted this, because I’ve seen these at the farmer’s market and walked past them, now I can make chive blossom vinegar! I wish the chives I grow had such beautiful blossoms…. Great post.
Our vinegar is turning out wonderfully delicious. I used white balsamic, as that is what I had available. Even with just a 3 day soak, the liquid is a lovely deep pink, and made last night’s salad of mixed greens, strawberries and lots of snipped chives taste wonderful. As will all things good and true, it will only get better with time.
I love this idea… an easy step into food in jars so to speak. I want to can things but haven’t yet had the guts to do it. This could be the tipping point. :)
On another note – I love Green City Market. Honestly, I can have a killer bad week and go and spend an hour there and it’s all washed away. I love the sounds, the smells, the people, dogs, children, chaos, colors, and buying too much to carry or eat in a week. It is seriously cheap therapy.
KMR- It is a good first step. And I encourage you to start putting things up! Canning is the best thing that ever happened to me as a cook. It is so fun. And, I agree. I love Green City. Especially on Wednesday mornings very early when it is just chefs and the very devoted. I also encourage you to try Oak Park Farmers Market, which is my favorite (although I am partial, living down the street from it).
Just got that canning book, and I’ve already made the blood orange marmalade, strawberry vanilla jam, garlic scape pickles, and pickled radishes and carrots. Amazing. And it makes you feel like a whiz kid in the kitchen–something that doesn’t always happen very often.
I just want you to know that your blog is beautiful and inspiring. And also, I know we are in mid-June now, but I want you to know that there are actually a lot of people in North Carolina (regarding your previous post) who are equally disgusted with what went down in May. Keapdx commented and called us “benighted,” however, just because a few redneck a-holes can’t seem to get with the program, most of us are actually really pissed off at the ruling (even my Momma, who is a preacherwoman!) I hope this sad state of affairs, pun intended, doesn’t continue to get you down…at least you know one person in the Old North State who is fighting for you. :-)
Hi. A friend just forwarded this recipe for me as something I could make for my wedding salad dressings (coming up in three weeks.) Very appropriate that your previous post was about marriage equality- we had an extremely hard time deciding whether we should get legally married because our gay friends and family members could not yet. For years we agreed we wouldn’t, but my Fiancé’s gay brother insisted we go legal (he’s a lawyer.). Our compromise is to be legally married in Washington (where we live and where gay marriage was approved his past winter) even though we are both from Idaho and having the ceremony there. We’re hoping to include some passages in the ceremony that will make it clear that we support marriage equality (any tips??) and hoping that our more conservative relatives will be inspired to join the good fight. Serving this choice blossom vinegar at our wedding will surely get them in the loving spirit, but I’d love to hear any suggestions you have for straight couples’ ceremonies. Happy cooking and canning!