You don't need to have a garden to grow chives, a small apartment balcony or windowsill will work fine. They are easy to grown and quickly grow back as you cut them. This is such a great way to use the flowering tops of your chives. It is so easy to make and adds such delicate lovely flavour to your dressings and vinaigrettes. The colour is so so pretty and it will come through in your dishes, an added bonus. Since it takes minimal time and effort to make this, I highly encourage you to make some. Since chive blossoms are a favorite of our hardworking honeybees make sure you watch for any that may be collecting the pollen. Don't harvest all of your blossoms, if possible. Leave some for the bees. The prep time does not include the 4 days that it will take to infuse the colour and flavour of the blossoms into the vinegar. I actually allowed mine to infuse for almost a week. The longer the infusion, the deeper the colour. This vinegar is a very versatile ingredient to add to salads, dressings or to drizzle over cooked vegetables.
Gently wash the blossoms and place them on a towel to dry. Warm the vinegar in a small saucepan and heat until warm but not hot. Place the blossoms in a 16 ounce(500 ml) mason(glass) jar. Cover with the warm vinegar. Gently press the blossoms to make sure they are covered.
Place the lid loosely on the jar and set it in a cool dark place. I put mine under the kitchen sink. Once the chives have infused into the vinegar and changed the colour to a deep pinkish purple ( minimum of 4 days or up to a week) strain the blossoms out of the vinegar. Pour the vinegar into a clean glass jar or bottle and store in dark place.
Serving Size 2 tbsp