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Chive Blossom Vinegar

Yesterday was quite a day. Highs and lows. It seems appropriate to now turn to a recipe that is sour and requires patience, but in the end transforms into something beautiful.

Hopefully you all read Marisa McClellan’s beautiful blog, Food in Jars [1]. For those of us who like canning, it is a great resource. A while back she wrote about making chive blossom vinegar [2] and I became totally enamored with the idea. Chive blossoms are a seriously awesome ingredient that need to be used more often. I like to pull the flower heads apart and use them as a garnish for savory foods, like an omelet or creamy soup. They have a delicate chive flavor and are so pretty. They make a meal feel special without being too fussy.

When I came across beautiful chive blossoms at Green City Market this past weekend, I bought them—but I wasn’t sure why. This is one of my biggest problems (not really), keeping track of recipes. I read so many every year and sometimes forget where they were. But embedded in my head was a detail: need lots of chive blossoms. By some sort of internet miracle, Marissa actually reminded [3] her readers about that technique a couple of days after the blossoms landed in my fridge. I literally ran to my kitchen and threw together this small jar of blossoms and champagne vinegar.

All you do is take the flower heads off of the stem. Let the flowers soak in some cold water to get rid of any grit or small critters. I dried my blossoms in a salad spinner and then filled a jar about halfway full with them. Fill the jar with vinegar (you can use whatever vinegar you prefer, though I would pick something light so that it looks pretty) and then let them sit in a cool, dark place for a week or two. When you are ready to use it, strain the vinegar and transfer it to a clean jar. Imagine the fancy salads you’ll be eating all summer!

Thanks, Marisa, for this great idea. And thanks to all of you for continuing to be so rad. You make this fun.