Finally, with the spring blossoms everywhere,
I didn't miss catching the blooms of my chives,
to make vinegar with! Yes!!!
I have wanted to make these for several years,
seeing Lynn's at Happier Than a Pig in Mud
and Susan's at Savoring Time in the Kitchen,
but the blooms were always spent by the time
I got around to it.
This year I caught them in time!
Of course, I was attracted by the beautiful
color of the vinegar that is provided by the blooms,
and the vinegar they make is just gorgeous.
It took all of my blossoms to create one jar,
so you know that this is going to be precious.
This recipe can't be much simpler. Just cut your blossoms,
fill a bowl with water and rinse them in the water
to remove any dirt or little hitchhiking bugs. Then
let them drain a minute and pat dry. Fill your container with blossoms
and cover with white vinegar.
Now wait a few days for the onion flavor to
permeate the vinegar. Your vinegar starts to
take on the purple color almost immediately.
Lynn felt like the vinegar was the perfect flavor
at eight days. Then drain the vinegar, removing
the blossoms. Use this vinegar in salads or salsas
where you want a bright onion flavor.
Susan recommends that if you are using a metal
lid to place a piece of wax paper or plastic
wrap between the lid and the vinegar so the metal
doesn't corrode.
I will be posting with
