You know those pretty blossoms atop the chives in your (or your neighbors) garden? They’re the ones that are typically admired for their pretty lilac color, but often left to wilt and die as if they’re purely ornamental. But wait, they’re not! They are yummy as they are pretty, and if you’re an acid freak like I am, you’ll love adding a delicate taste of chive and onion to use as a finishing vinegar for salads or soups. (The blossoms are also good sprinkled in salads.)
All you need:
Vinegar – champagne or white wine
Jars with lids – I used small canning jars
Just snip the blossoms at the base of the bud and pile them into a container or two.
Fill the containers with vinegar and seal with the lid.
Let sit for four to five days then strain out the flowers and use the vinegar in place of your usual. Voila!
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