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Monday, May 26, 2008

Chive Blossom Vinegar

Last week in our Master Food Preserver class we learned about making flavored vinegars. In the past I have made raspberry vinegar and Marionberry vinegar using fresh berries, grape vinegar using the pulp leftover after steam-juicing Concord grapes, and Bing cherry vinegar after pitting many pounds of them for drying! Chive Blossom vinegar will be something new!

Simply snip the blossoms off and pack them in a pretty glass jar or bottle that you have sterilized by boiling for 10 minutes. Cover with white vinegar or white wine vinegar. Cap tightly and place in a cool, dark cupboard to steep for at least a month before using.

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