Vinegars
Vinegar needn’t be reserved only for crisp, salted chips. With a little imagination, it becomes a canvas for the garden’s flavours. Herbs, blossoms, and berries all lend their character beautifully. Of them all, chive blossom vinegar is a particular favourite of mine—delicate, pink-hued, and carrying the gentle bite of summer’s first flowers.
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For the best flavor, use a white-wine vinegar.
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Chive blossoms–These pretty purple flowers are best picked right after they’ve opened before they begin to fade.
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HOW TO
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Begin by placing the chive blossoms in a bowl of cool water and giving them a light swish, just enough to loosen any dust from the petals. Drain well, tapping the colander to shake away the last droplets.
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In a small saucepan, warm the vinegar gently over a low flame—just until it feels comforting to the touch. Tumble the blossoms into a clean glass jar and pour the warm vinegar over them, watching as the petals begin to blush. Allow it to cool completely before sealing.
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Set the jar in a cool, dry place for two weeks, letting the blossoms steep their colour and flavour into the vinegar. At the end of this time, strain into a fresh, sterilised jar. The result is a delicately pink vinegar, tangy and floral, a little jar of springtime kept for the months ahead.
This method works beautifully with other blossoms too—wild violets, for instance, make an equally enchanting vinegar