A few garlic blossoms and some vinegar and a little time give you this amazing Garlic Blossom Vinegar!
A few years ago while infusing some vinegars, I stumbled upon a chive blossom vinegar. I immediately fell in love with it’s soft lavender hue and promise of oniony tart goodness. However, as I’ve mentioned plenty of times on Garden Tuesday, I don’t have any regular chives. I have garlic chives. Garlic chives are big bullies and they took over my tiny chive patch in my herb garden. They also took over the thyme patch, the tarragon patch and the sage patch (did I mention they were bullies?)
Garlic chives have big beautiful blossoms, but they are white. They won’t give me that soft purple hue that I want – though after making this vinegar, I will be making another batch with my garlic chive blossoms!
If you follow me on Instagram, you’ll recognize the above photo – that is if the Instagram gods have deemed it fit for your viewing (HATE the new feed.) These are the large beautiful garlic blossoms that I got from my CSA. They were actually about 3 feet tall with the raw garlic still attached. I cut off the garlic and tied it to my ceiling fan on the screened in porch to dry and then put the flowers in a jar of water, simply to take the photo while I readied my ingredients. As soon as I saw that soft purple hue of the flowers, I knew Garlic Blossom Vinegar was in my future!
All I did was chop of the garlic stalk and add it along with the flowers to two cups of vinegar. Then I put it in a cool, dark place to age. Shaking it every day or so. After three weeks, it had turned that lovely lavender purple and had a soft garlic flavor. I’ve used this in salad dressing, drizzled on some grilled fish and it’s perfect deglazing a pan to make a pan sauce.
Garlic Blossom Vinegar
You're going to love the subtle hint of garlic in this Garlic Blossom Vinegar
- 2 garlic flowers with stems attached
- 2 cups white vinegar
Cut stems into 1 inch lengths. Pour 2 cups of white vinegar into a mason jar. Add garlic stems and flowers and seal with a lid. Shake and place in a cool, dark place. Shake every day or so.
After 3 weeks, taste and if it is to your desired strength, strain into a pretty bottle!