Chive blossom vinegar is a quintessential spring garden-to-table recipe. This colorful herbal vinegar can add a bright zing of flavor to a wide variety of dishes. Plus, it’s so easy to make, it really shouldn’t be called a “recipe” at all! This post will walk you through the simple step-by-process along with frequently asked questions – including how to use chive blossom vinegar.

What is chive blossom vinegar?

Chive blossom vinegar is an herbal infusion made by soaking fresh chive flowers in vinegar – much like pickling. As the pretty lavender flowers soak, their flavor, color, and nutrients seep into the vinegar. Chive blossoms are especially high in vitamins K, C, and A. After steeping, the blossoms are strained away and the result is an absolutely gorgeous, bright pink infused vinegar.

So, what does chive blossom vinegar taste like, you ask? Well, like vinegar… with a hint of chives! Edible chive blossoms taste a bit like green onions, but have a more mild, delicate flavor than the green chives themselves. The flavor also depends on the type of vinegar you use to make it.

A hand is holding a wooden bowl that is full of purple blossoms, a few chive stems with blossoms on the end are held next to the bowl with the same hand. The backdrop is an array of perennial plants with purple, pink and orange flowers.

Ingredients

Fresh chive blossoms
Vinegar, such as white wine vinegar (used here) or apple cider vinegar
A jar or other container with a lid

Exact measurements aren’t important. I use about 1 heaping cup of chive blossoms and 2 cups of vinegar.

What kind of vinegar should I use?

You can make chive blossom vinegar with any kind of culinary vinegar. White wine vinegar, rice vinegar, and apple cider vinegar are all popular choices. We use white wine vinegar in this recipe, which creates a really nice balance of sweet, tangy, and mild onion flavors. I also love to use homemade apple cider vinegar when we have it on hand. Red wine vinegar can also be used, but white wine vinegar really lets the beautiful natural color of the chives shine! Some recipes call for plain white vinegar, though I think the flavor is a little too harsh for my taste.

A stream of clear liquid is streaming down from the top of the image into a pint mason jar full of purple flower blooms.

How to Make Chive Blossom Vinegar

Start by harvesting chive blossoms. For the best results, choose young fresh flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.
Add the chive blossoms to a clean jar, or other suitable container with a lid. Fill the jar at least two-thirds full with flowers.
Next, pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks.* (See quick heat method option below.) During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.
When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers. (I like to use the bottom of an empty jar to gently press out any remaining liquid from the flowers, shown below.)
Finally, add your beautiful finished vinegar to a bottle or jar, and enjoy! See a list of ideas and ways to use chive blossom vinegar below.
Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life even further. See storage and expiration notes below.

A pint mason jar full of chive blossoms that are covered completely in vinegar. Beyond are a few more chives with light purple blossom blooms atop the green chive. — Just after pouring vinegar into the jar

A hand is holding a pint mason jar upside down by the lid, the plant material inside is infusing, turning the vinegar into a pinkish color. Beyond is an array of purple, pink, and yellow flowers. — Two weeks later

A hand is holding a pint mason jar from the top while pressing down onto a wire mesh strainer full of chive blossoms that have been strained from the chive blossom vinegar sitting in the liquid measuring cup below. — Using a jar to lightly press the chives in the strainer to squeeze out the extra liquid

Quick heat method to make chive blossom vinegar

Looking to make chive blossom vinegar more quickly? Lightly heat the vinegar on the stovetop first, then pour warm-hot vinegar over the flowers instead. The heat will speed up the infusion process and the vinegar will be ready for use in just three days. (This method works, but the result isn’t quite as rich or high-quality as a slow, gentle infusion – so it’s worth the wait! Keep in mind that heating apple cider vinegar will reduce its health benefits.)

How long does chive blossom vinegar last?

Chive blossom vinegar should stay good for many, many months. After all, you’ve essentially preserved the chive blossoms by pickling them! It is shelf-stable and can be stored at room temperature for up to 2 to 3 months. When stored in the refrigerator, it can last for up to a year. Putrid, off odors or cloudiness are signs that the vinegar has gone bad and should be discarded.

A fancy glass bottle is in the foreground full of brilliantly light red liquid. Beyond there is a smaller bottle that is halfway full of the same liquid, a stainless steel funnel is sitting inside the top opening.

How to Use Chive Blossom Vinegar

One of the most common ways to use chive blossom vinegar is as a salad dressing on green salads, though it can be used in many other ways! Use it in any recipe that calls for vinegar where you’d also enjoy a hint of mild onion flavor.

Salad dressing. Drizzle the vinegar right over salad with a bit of olive oil, or use it as an ingredient in other homemade salad dressing recipes. It’s especially awesome for vinegar-forward salads like greek salad!
In potato salad or pasta salad, corn salads, rice salads, or other similar dishes that call for acid (vinegar or lemon juice).
Dips and sauces. A little splash will bring a welcome oniony-zing to homemade tzatziki sauce, hummus, salsa, guacamole, pesto, artichoke or caramelized onion dip, baba ganoush and more.
Pickles. Chive blossom vinegar makes a flavorful pickling brine that can be used to pickle other vegetables, such as in this quick refrigerator dill pickles recipe or to make pickled peppers. You can use 100% chive blossom vinegar to make pickles, or just a portion mixed with other vinegar.
Egg dishes. I love adding a sprinkle of apple cider vinegar and fresh chives to egg salad and deviled eggs, so why not chive blossom vinegar?
As part of a marinade, such as for roasted vegetables or meats. I bet it would even be tasty with fish and chips, like malt vinegar!
Brighten soups. Many soup, stew, and chili recipes call for a little splash of vinegar or lemon juice at the end – including our favorite kale lentil soup! The acid really helps to brighten and bring together all the savory flavors.
Burger or sandwich drizzle. I love a good loaded veggie sandwich or burger with a drizzle of oil and vinegar! You could also use chive blossom vinegar in lieu of balsamic in an oil-and-vinegar bread dipping plate, which pairs especially well with a rustic chewy loaf of homemade sourdough.

A glass bottle with a glass stopper for the top is full of brilliantly pink to light red chive blossom vinegar. A couple chive greens with blossoms are arrayed next to the jar while an arch full of pole beans and snap peas connecting two raised garden beds is in the background.

And that is how you make and use chive blossom vinegar.

So stinkin’ easy, right? I hope you enjoyed learning how to make this beautiful herbal vinegar. Perhaps it will become one of your new favorite spring rituals as well! Please let me know if you have any questions in the comments below, or if you come up with any more tasty ways to use it. Also please consider leaving a star rating below and/or sharing this post if you found it useful. Thank you so much for tuning in today, and enjoy!

You may also enjoy:

Print Recipe Pin Recipe

4.50 from 8 votes

Chive Blossom Vinegar Recipe (Ways to Use It)

Come learn how to make chive blossom vinegar – a gorgeous and delicious bright pink herbal infused vinegar. It's incredibly easy to make, and adds a bright zing of flavor to a wide variety of meals!

Prep Time10

Infusion Time10

Course: Dressing, Preserves, Salad Dressing, Sauce, Seasoning

Keyword: chive blossom vinegar

Servings: cups

Equipment

16 ounce jar or similar container with lid
strainer and/or cheesecloth
storage bottle or jar

Ingredients

1 cup fresh chive blossoms (exact measurements not necessary)
2 cups vinegar of choice – white wine vinegar recommended (apple cider vinegar or rice vinegar are also good options)

Instructions

Harvest fresh chive blossoms. For the best results, choose flowers that are fully open but haven’t yet begun to fade or dry out on the plant.
Use a strainer to wash the chive blossoms under cool running water, and shake or gently pat dry with a towel after. The flowers don’t need to be fully dry however.
Add the chive blossoms to a clean jar, or other suitable container with a lid. Fill the jar at least two-thirds full with flowers.
Pour vinegar over the blossoms until they are completely submerged and/or until the jar is full. Stir and press the flowers down.
Add a lid, and set the jar aside in a cool dark place (room temperature) to soak and infuse for at least one to two weeks. * (See quick heat method notes below). During the first couple of days, you may want to gently tip or shake the jar to move things around so the top floating blossoms get soaked in vinegar too.
When the time is up, use a colander and/or cheesecloth to strain the chive blossoms from the vinegar. Reserve the vinegar to keep, and compost or discard the used flowers.
Finally, add your beautiful finished chive blossom vinegar to a bottle or jar, and enjoy!
Chive blossom vinegar is safe to store at room temperature for several months, though refrigeration will extend its shelf life for up to a year. Discard if it develops off/putrid odor or becomes cloudy.

How to Make Chive Blossom Vinegar + 8 Ways to Use it

What is chive blossom vinegar?