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!
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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.
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!
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
- 2 garlic flowers with stems attached or 1 cup of chive blossoms
- 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!
Looking for more infused vinegars:
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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!! 😁
Nancy Baten says
It just looks really nice and sounds delicious!
This is a great pantry staple and so easy to make! Thanks for sharing!
Doused in Pink
You really do photograph these maceratipns so well. A real talent!
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
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.
Tina Culbertson says
I didn't know that about garlic chives. The blooms are great
Jennifer A Stewart says
This vinegar is great! I can't wait to make some so my salad dressing will shine!
Miz Helen says
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!
What a shame you can't leave the blossoms in - they are rather pretty.
Ellen Pilch says
That is a great idea.