Last year while walking through the library, I saw the prettiest jar of pink.
It had a label on it as chive vinegar.
The local gardening club has a group of ladies that keeps a little herbal garden outside the library.
They harvest and sell the herbs in the library as well as some of their concoctions from the herbs.
This year I decided to make some of my own chive vinegar for salad dressings and possibly pickles.
First I waited and waited for the chives to bloom...fully.
The lovely little purple flowers, as well as the stems on which they stood came in with me.
After a good rinse, I cut the flower heads off and plunked them into a quart jar of vinegar.
Then the stems got finely chopped and added to cottage cheese. I set the chive vinegar in a dark cupboard and waited...but alas the wait was unnecessary.
The next morning, the vinegar had a pink tinge.
My husband must have thought me crazy for being so excited, but rarely in my life do things happen so rapidly. It has been a week that they have been seeping, and it is such a lovely pink color now.
This morning I went to the cupboard to give it it's daily shake and from a distance thought that it was molded at the top, but I had nothing to fear. The white appearance on the top was just vinegar bleached chive flowers floating on the top.
I thought it was odd if something molded in vinegar.
So below is not so much a recipe, but a method...
Chive flower vinegar
Chive flowers (I used about 1 cup)
Vinegar (I used one quart white)
glass jar and lid.
Wash and place the chive flowers in the vinegar in the jar. Let it sit in a dark place. Give a daily shake. After about a month, strain and put in pretty bottles (or not so pretty...your choice.) Enjoy on salad or other dishes that need a little chive vinegar flavor!