Make Chive Vinegar and Salt

A few minutes of effort will yield you beautiful ingredients for the months ahead. So, set some time aside and make Chive-infused vinegar and salt! Chives are my favorite herb to celebrate in this way! Its pretty purple blossoms can be enjoyed just like the green part of the Chive as they have a delicate onion flavor when eaten raw. When preserved in vinegar, you will have this light onion flavored vinegar in the prettiest shade of pink in just two weeks! Making chive salt is even easier - separate the little individual purple blossoms like my photo, dry them out on the counter overnight, and then mix them with your favorite kosher or sea salt; my go-to is Diamond Salt! Use chive salt all season just like you would regular salt!

Infused Chive Blossom Vinegar

By Chef Tricia Wheeler

Do this while the blossoms are abundant and in a few weeks you will have the prettiest pink vinegar for salads and for quick pickling summer vegetables!

Ingredients

Chive Vinegar

4-8 sprigs fresh Chives with Blossoms on stalks

A jar with lid

White Wine, or Red Wine

• Sterilize and dry your glass vessel.

• Place chives and blossoms into the vessel. If necessary, use a skewer to press the items down into the jar.

• Warm 1-3 cups of white wine or red wine vinegar until hot but not boiling (the amount used will depend on the size of your bottle.

• Transfer to a spouted container and pour over the infusing agents in the jar until full.

• Store in a cool location out of direct sunlight for two weeks.

• After two weeks, strain the solids and discard. Label and use within three months