Last night I started some chive flower vinegar. I’m using white distilled vinegar as I wanted the color to shine through. I picked the flowers, washed them off, dried them (you can use a salad spinner), then added them to a quart of vinegar. Will let it sit for a few weeks and then taste!
A few years ago I made peach vinegar with the skins and pits of Indian Blood peaches. It was beautiful and tasty. In that case, I simmered the vinegar with the skins and pits. For the chive flowers, I just added the vinegar at room temperature.
Already this morning it’s a pale lavender color.
Would love to hear what herb or other flavored vinegars you have made!
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