Chive Blossom Vinegar Recipe for the Weekend
16 May 2014 |
We have a vibrant display of chive blossoms here at Party Ingredients this week! These flowering herbs are not only beautiful to look at, but are also edible and a fantastic way to brighten up a dish. Their delicate onion flavour compliments a wide range of dishes – use the flower heads to spruce up a salad or sprinkle petals over a lemon mayonnaise dip served with chargrilled seasonal asparagus.
If like us, you have an abundance of flowers to use, here is a lovely recipe for a strikingly-coloured chive blossom vinegar:
You will need:
10 – 20 chive flowers
¾ pint apple cider vinegar (or alternatively a good white wine vinegar)
Sterilised mason jar (pint-sized is ideal)
A square of wax paper
Cut enough chive flower heads to fill around half of the mason jar. Clean the blossoms by soaking them in a bowl of cold water and drying on paper towels for a couple of hours. Add the flowers to the sterilised mason jar and fill to the top with the vinegar. Tap the jar to remove any air bubbles, place a square of wax paper beneath the lid and seal. The colour will immediately start infusing and will continue to deepen over the course of the infusion. Store in a dark place for 2-3 weeks, shaking the jar occasionally to help the mild chive flavour to infuse. Strain, decant into a sterilised bottle and enjoy as part of a delicious vinaigrette!
Bee-note: don't forget to leave a couple of flowers for the bees!