Before you deadhead those chive blossoms – stop! Put the clippers down. We have another stunning chive recipe up our sleeve.
If the Chive Blossom Butter was the showstopper, consider this the secret weapon. Something you spot on someone’s counter and immediately think – I need to be friends with this person. The hostess detail nobody sees coming, and nobody forgets. Who knew a vinegar could be so beautiful?
Why Chive Blossom Vinegar?
This Chive Blossom Vinegar is almost too pretty to use… Almost. Pack a jar with fresh chive blossoms, cover with white wine vinegar (or champagne vinegar if you’re feeling a little fancy – as you should), let it sit for a week, and watch something magical happen. Those purple blooms slowly blush the vinegar the most stunning shade of pink you’ve ever seen in a condiment jar.
The result is a subtly floral, gently oniony vinegar with a unique, delicate bite – elegant enough to gift, versatile enough to reach for every single day. It’s simple, stunning, and proof that the best things really do come in small packaging. I love it when I get that Martha Stewart feeling by barely lifting a finger.
Interested in growing your own chives? They’re a staple in my French herb garden – learn how to grow your own here). They are incredibly forgiving to grow!
What You’ll Need to Make Chive Blossom Vinegar
- Fresh chive blossoms – enough to generously pack your jar
- White wine vinegar or champagne vinegar
- A clean glass jar with a lid
So simple. Grab these three things and you’re already halfway there!
Chive Blossom Prep
Prepping your chive blossoms takes just a few minutes – and it’s simpler than you’d think! Gently pull the individual florets from the flower head (they separate easily and every tiny purple piece is edible and ready to use). I love an edible flower moment. Give them a quick rinse under cold water and lay them flat to dry completely before packing into your jar.
One thing to note: for vinegar, getting the blossoms fully dry is especially important. Any excess water can dilute the flavour and affect the quality of your infusion.
Chive Blossom Vinegar
This stunning blush pink vinegar is as beautiful as it is versatile. Pack your jar, pour your vinegar, and let the blossoms take care of everything.
Ingredients
- 1 heaping cup chive blossoms rinsed and dried
- 2 cups white wine vinegar or champagne vinegar
Instructions
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Harvest your blossoms when fully open. Rinse and pat them dry – any excess water can affect the flavour and preservation of your vinegar, so don't rush this step!
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Fill the jar ¾ of the way with blossoms.
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Pour the vinegar over the blossoms, ensuring they’re fully submerged.
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Seal and let it infuse at room temperature for 1–2 weeks, shaking gently every few days.
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Strain into a clean bottle and store in a cool, dark place or the fridge.
How to Use Chive Blossom Vinegar
This vinegar is as versatile as it is beautiful. Here are some of my favourite ways to put it to work:
- Whisked into a simple vinaigrette with good olive oil and a touch of honey
- Drizzled over roasted vegetables straight from the oven
- Stirred into potato salad in place of regular white vinegar – a game changer (this Creamy Dill Potato Salad from Fraîche Table is killer)
- Splashed into a pan sauce for roasted chicken or fish
- Mixed into grain bowls and warm salads for a subtle floral lift
- Drizzled over a fresh cheese plate or burrata
- Added to homemade mayonnaise for something truly special
The Gift That Keeps on Giving
Pour your finished vinegar into a pretty bottle, add a handwritten label, and tie with a ribbon. Tuck it into a gift basket alongside the Chive Blossom Butter – and you have one of the most thoughtful, beautiful, completely homemade gifts anyone has ever received. Hostess vibes: completely unlocked.
Chive blossom season is fleeting – but this vinegar will keep for months in a cool, dry spot. Make a big batch while the blossoms are at their peak and you’ll be elevating dishes well into summer.
Simple ingredients can create a whole lot of magic.
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