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Chive Blossom Vinegar
(recipe, Erin Coopey)
- 1 cup (48 grams) freshly snipped chive blossoms
- 4 cups (950 ml.) white-wine vinegar
- Gently rinse the chive blossoms in a bowl of cool water. Drain and pat dry with a clean kitchen towel.
- Place the clean blossoms in a sterilized, quart-size (950 ml.) glass jar. Pour the vinegar over the blossoms. Seal the jar tightly and store in a dark place for two weeks. Shake the jar from time to time.
- Little by little, the blossoms will begin to lose their color, and the vinegar will turn pale pink. At the end of the two weeks, strain the vinegar through a cheesecloth-lined funnel into a sterilized bottle. Cork tightly.
- Store for up to 6 months.