Chive blossoms are really delicious when tossed into a garden salad but we also love this recipe for using the remaining blossoms from our fresh chives for an easy homemade vinegar.
1/2 cup white wine vinegar
1/4 cup packed chive blossoms
Remove flower heads off of stems and place them in a bowl of cold water to get rid of any grit (or small critters). Once washed, pat them completely dry. Place blossoms in a jar about halfway full, and fill jar with vinegar. Cover and allow to sit at room temperature to steep for about 1 week. When ready to use it, strain the vinegar and transfer it to a clean jar.
Makes approximately 1/2 cup.
chive blossom vinaigrette
In a mason jar, add 1 tablespoon Dijon mustard, 1 tablespoon honey, 2 tablespoons chive blossom vinegar, 1/4 cup extra virgin olive oil and season with salt and pepper. Cover jar and shake until completely combined. Taste for flavor and adjust as desired. Toss with your favorite garden greens and enjoy.
chilled zucchini soup
photo by Jennifer Johnson
Any leftover garnish from this soup can be used to make the vinegar. For this and all the other great zucchini recipes featured in our new summer issue, click here to grab a copy.
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