Chives are in bloom in Spokane, which means it’s time to infuse some vinegar! I made a batch of chive blossom vinegar last summer and ended up giving most of it away at Christmas, so this year I’m making another batch.

Chive blossoms are edible and often a forgotten part of the chive. Why throw out something that is so delicious? You can actually break them up and add them to a salad (they add both flavor and color) or use them as an infusion.

I’ve see notes about chive vinegar in several places this summer (including on Food in Jars, a favorite blog of mine)—likely because it is a really easy, bright condiment. If you have chives in your garden, or another source for chives, clip off the blossoms (the greens will still stay fresh in the garden for more use) and start infusing.

To make chive blossom vinegar, clip the blossoms off the chives and give them a quick rinse in cold water to remove dirt and garden critters, then dry them by giving them a spin in a salad spinner or laying them on a clean kitchen towel and gently pressing the water out.

Place the rinsed blossoms in a jar and cover them with vinegar (you want about a 3:2 vinegar to blossom ratio). I used plain distilled white vinegar last year; this year I have some white wine vinegar from my vinegar-making project that I’ll try. Put an airtight lid on the jar and set it in a cool, dark pantry or closet for about two weeks. You’ll know the vinegar is ready when the blossoms have lost their color (rendering the vinegar a beautiful, bright pink) and the liquid smells lightly oniony.

Strain the blossoms out and store in a jar. My favorite use for the chive vinegar is in vinaigrette dressing, thought it would also be wonderful in about any savory recipe that calls for white vinegar.

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