Oct 27, 2007 Posted in From the Garden, Preserving, Recipes

Chive Blossom Vinegar

 

Choose attractive, clean bottles with fitting corks. Put a favorite kind of mild, pale vinegar in a stainless pan on a medium low heat on the stove, covered. Cut to appropriate lengths, stalks of chive blossoms (or favorite herbs like tarragon or basil) and put them in the bottles. When the vinegar is hot, but not boiling, use a funnel to fill the bottles with vinegar. Cork the bottles when they have cooled. Chive blossom infused vinegar is an enhancing accompaniment to Chinese steamed dumplings or delicate vegetable salads.