Chive Blossom Vinegar

For the chive blossom vinegar, collect the chive blossoms in the sunshine and place on a tray. Cover loosely with a tea towel, let stand for half an hour. After this time, all the creepy-crawlies have escaped to the light.

Place the chive flowers in a large jar and pour the vinegar over them. When the jar is full, wedge a few wooden sticks under the rim of the jar so that the flowers cannot float on the vinegar but remain submerged.

Seal the jar with a piece of plastic wrap and a rubber ring, not a metal cap, which would quickly get rusty from the vinegar.

Let the jar sit for about 3 weeks. Strain through a coffee filter and the pink vinegar, which tastes delicately of chives is ready.

Preparation Tip:

The chive blossom vinegar is suitable for salads but also for cold sausage or meat platters.

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