Canning and preserving can be a satisfying and safe way for me to enjoy the fruits and vegetables of the summer. I am able to create food that is made in a controlled environment that is fish and peanut free. Each year I try new recipes and I am always looking for new ways to build a complex flavour profile. One way to do that is to use flavoured vinegar when pickling!
This post was inspired by the website Food in Jars (http://www.foodinjars.com ), I was thrilled to see a way to use the chive blossoms that were flourishing in my own backyard. You can do this with any amount of blossoms.
You will need:
- Jar or bottle
- Chive Blossoms
- Any type of mild vinegar (I used basic white vinegar because I keep quite a bit it at home because of all the pickling and cleaning I use it for)
The following are the steps I used to flavour the vinegar:
Sterilize the bottle. I used a 1 Litre milk bottle that I dropped in boiling water for a few minutes.
Cut the tender purple blossoms off of the chive plants and thoroughly wash blossoms with cold running water. I let mine soak in cool water for 10 minutes, then drained off the water (because the sediment had fallen to the bottom), covered with new water and gently swished the blossoms in the water for a few minutes.
Dry blossoms thoroughly
Place in jar to fill ½ to ¾ full. Cover and fill the jar with white vinegar.
Store in cool dark place for a few weeks,( I put mine in the fridge), strain and use accordingly!
I will keep you posted on how I used my chive blossom vinegar! Thanks for the inspiration Food in Jars!