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During early summer the chives in my garden all start to blossom with beautiful purple flowers. I like to try and take advantage of these flavorful delights in my cooking but I can never go through them all. One way I've found to preserve their flavor is by infusing them into vinegar. It's a very easy process and allows me to enjoy their flavor year round. For maximum flavor try to pick the blossoms when they are still fresh and haven't begun to dry out.
Combine the chive blossoms and vinegar in a Mason jar or glass bottle then seal. Place in a cupboard or cabinet and let sit for at least 3 to 6 days or up to a few weeks, shaking the bottle every day or two. Strain the vinegar before using.