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    Home » Condiment Recipes

    Garlic or Chive Blossom Vinegar

    LAST UPDATED: December 5, 2018 PUBLISHED: July 8, 2018 By Pam Greer 11 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    A few garlic or chive blossoms and some vinegar and a little time give you this amazing Garlic or Chive Blossom Vinegar!   It's great in vinaigrettes or to give as gifts!

    Post may contain affiliate links, full disclosure on sidebar.

    Bottle of garlic blossom vinegar with chives in the background and text overlay reading, How to Make Garlic or chive Blossom vinegar

    Chive 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.  When my CSA gave me a big gorgeous garlic blossom, I realized I could use the same technique to make Garlic Blossom Vinegar.

     

    Bottle of garlic blossom vinegar

     

    Garlic blossoms ready to infuse some vinegar!

    Garlic Blossoms vs Chive Blossoms Vinegar

    The main differences between Garlic Blossom Vinegar and Chive Blossom Vinegar is the size of the flower and the hint of flavor.  Chives blossoms are smaller and give a deeper hue and your vinegar will have a hint of onion.

    Garlic blossoms are larger and your vinegar will have a hint of garlic.  Both are amazing and you probably need both in your pantry, especially when you see how easy it is to make infused vinegars!

     

    Garlic Blossom Vinegar

    Making Garlic or Chive Blossom Vinegar is so Easy!

    All I did was chop of the garlic stalk and add it along with the flowers to two cups of vinegar in a mason jar with a plastic lid.  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.

    Store it in a pretty bottle, it makes wonderful holiday gifts!

    Another fun DIY with herbs is to make an Herb Salt, I think you could use the chives or the blossoms for it!

    garlic blossom vinegar
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    4.97 from 26 votes

    Garlic Blossom Vinegar

    You're going to love the subtle hint of garlic in this Garlic Blossom Vinegar 
    Course Salad
    Cuisine American
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings 16
    Calories 8kcal

    Ingredients

    • 2 garlic flowers with stems attached or 1 cup of chive blossoms
    • 2 cups white vinegar

    Instructions

    • 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!

    Notes

    Steeps for 3 weeks. 

    Nutrition

    Calories: 8kcal | Vitamin C: 0.5mg | Calcium: 5mg

    Looking for more infused vinegars:

    Mason jar filled with liquid and label reading blueberry vinegar

    Blueberry Vinegar

     

    Jar filled with mango chunks

    Mango Vinegar

    This week I am linking up with:
    Amaze Me Monday |
    Lou Lou Girls |
    | The Scoop
    The Hearth and Soul |
    The SITS Girls |
    Full Plate Thursday |
    Thursday Favorite Things |
    Friday Favorites |
    Country Cook Weekend Potluck

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    Reader Interactions

    Comments

    1. Susan says

      September 15, 2021 at 7:46 pm

      I made violet champagne vinegar this spring. Great for oil and vinegar dressing on lettuce salads
      My garlic chives are blooming now so I think I will order some more champagne vinegar and make garlic chive vinegar, sounds good. Champagne vinegar is a little bit smoother than white vinegar. I learned that last year so that’s what I use. More pricey but you don’t need to meuse a lot of it and hey, I’m worth it!! 😁

      Reply
    2. Nancy Baten says

      July 13, 2018 at 6:03 am

      It just looks really nice and sounds delicious!

      Reply
    3. Jill says

      July 12, 2018 at 6:49 pm

      This is a great pantry staple and so easy to make! Thanks for sharing!

      Jill
      Doused in Pink

      Reply
    4. Ann says

      July 13, 2017 at 2:01 am

      You really do photograph these maceratipns so well. A real talent!

      Reply
    5. JaneEllen says

      July 12, 2017 at 11:05 pm

      Have never ventured into making anything like that. Am not much of a cook anymore. Mr. does pretty much all of cooking since he retired which is fine with me. He's actually a pretty darned good cook. I spend too much time reading blog posts, printing out ideas and patterns then making things or working on redoing furniture or few other handy things. Since all the kids (4) have flown the nest, Mr. retired, I can sew, craft, whatever with much of my spare time. We stay home a lot out in rural area few miles west of Grand Junction, CO.
      Making flavored vinegars sounds interesting, how did you get into that? Is it hard to keep the plants alive to make vinegars? Sounds very tasty also.
      Enjoy rest of week and weekend

      Reply
      • Susan says

        September 15, 2021 at 8:03 pm

        Good rich soil is the key to growing any plant. You give them the nutrients to grow and they will feed you in turn with good nutrients. Vice versa, put them in poor soil , they don’t look so healthy and there’s poor nutrients for you. Also you won’t need to water as much if you give the plant good rich humus soil. You can grow them in a pot too. Make sure they have plenty of room to spread their roots. Peat Moss is a good additive to hold moisture. Perilite, will help make the soil not compacted and let air in for the roots. I recommend feeding them also with a good organic fertilizer. The less chemicals, the better for us and the plants. I found a incredibly great fertilizer from YouTuber channel “MIgardener”. (MI for Michigan) He makes his own fertilizer, “Trifecta” that has nutrients plus all the fungi that plants need. I’ve been using it for two years and it’s just unbelievable how well my plants are doing. He says you really only need to fertilize once in a year and maybe another time mid summer. I’ve tested it out between plants giving one plant the fertilizer and one a different one and the one that I use the trifecta, they always do better. This year my cucumbers are going crazy, I fertilized them three times with trifecta and the vines are so long they out grew the trellis and are growing up in the trees, I’ve picked cucumbers out of my trees. Lol. So give it a try, if you’re not sure what to do, ask a local gardener or somebody that’s got a lot of plants. They’ll be willing to give you some tips. Plant people like to share info.

        Also in Grand Junction there is a community garden. I can’t think of the name of it but if you go and put in some work time like pulling weeds and help harvest, you can get garden food in exchange. They raise food for people that are elderly, shut ins and ill. They also have a huge hot house for hydroponics and fish. You should go visit, quite interesting. Call the Grand Junction Chamber of Commerce, they will probably know. I was there sbout 4 years ago. My folks used to live in Fruita. Good luck.

        Reply
    6. Tina Culbertson says

      July 12, 2017 at 10:04 am

      4 stars
      I didn't know that about garlic chives. The blooms are great

      Reply
    7. Jennifer A Stewart says

      August 30, 2016 at 10:22 am

      This vinegar is great! I can't wait to make some so my salad dressing will shine!

      Reply
    8. Miz Helen says

      July 29, 2016 at 9:22 pm

      What a great Vinegar, it looks so pretty and I would love to try it! Thanks so much for sharing with us at Full Plate Thursday and have a great weekend!
      Miz Helen

      Reply
    9. Ann says

      July 23, 2016 at 2:32 am

      What a shame you can't leave the blossoms in - they are rather pretty.

      Reply
    10. Ellen Pilch says

      July 22, 2016 at 10:02 am

      That is a great idea.

      Reply

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