Tuesday, May 8, 2012

Chive Blossom Vinegar - A Picture Tutorial

I use a lot of vinegar, a lot of vinegar... I was reminded of Chive Blossom Vinegar and decided to make it this year. The chives are in full bloom and loving the cooler, not very sunny, weather we've had for a while now in Philly. Glad something is:@) I just picked the flowers this morning 5/8/12, and wanted to get the tutorial up while everyone's were in bloom so you can make this too if you'd like.
The vinegar can be used in anything that would be good with a hint of onion, and especially salads.

Chive Blossom Vinegar
Pick the blooms, you'll want enough to fill your jar 1/2 to 3/4 full.

Soak them in cool water to remove dirt and any hitchhikers that may have come along for the ride indoors. 
I swished them around with my hand for a while.
Note: We were expecting rain so I was rushing to get pics before work, 
do take the time to remove the green stems and aim for fully opened flowers.

Dry them well, a salad spinner works great.  

Pack them in a jar. I had enough flowers for a 1 quart jar.

Fill jar with distilled vinegar. You want to use a clear vinegar because it will turn a lovely bright pink.

Cover and let steep in a cool dark place for 1 to 2 weeks.

Here's the color after 2 days:

Here's a shot at 8 days:
I tasted it, the onion flavor is very pronounced, I like it and think it's done.
They say you could let it steep for up to another week if you'd like, it's a all matter of taste.
Note: I did not strain it on day 8, it ended up being day 11. My personal opinion is, day 8 was perfect and fresh, 
day 11 seems "over done", or too ripe... not sure what the word is I'm looking for, 
but I prefer the flavor of day 8.

Once you get the color and onion flavor you like, strain and pour into any sterilized jar.
I strained it through a coffee filter placed inside a mesh strainer and got just under 3 cups.
They say the pink will fade if not stored in a dark place, but the onion flavor will always remain.
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