© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Edible flowers can add a splash of colour and fun to a wide variety of dishes and chive blossoms are one of the few that add flavour too. This pretty, light purple, edible flower smells mildly of garlic with a hint of floral and taste similar to chives. They can be used dried or fresh, tossed in a salad, to garnish a dish, or used to make compound butter. They are also an excellent ingredient to infuse vinegar. Making infused vinegar is a great way to preserve the flavour of chive blossoms, and it makes a thoughtful hostess gift.
If you want a more onion-y flavour to the finished vinegar, add 2-3 tablespoons of chive leaves. White wine vinegar works well with chive blossoms, but champagne vinegar or apple vinegar would work just fine too. Just keep in mind that using stronger flavoured vinegars, the flavour and the colour of final infused vinegar would be different.
You can double the recipe if you have lots of chive blossoms. The finished chive blossom vinegar will keep for up to 6 months at room temperature in your cabinet or a year in a sealed bottle in the refrigerator. Use chive blossom vinegar in marinades, salad dressings, drizzle on roasted vegetables, and for any recipe where you would like to add mild onion flavour to.
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