Making chive blossom vinegar is one of my favorite signs of spring. It produces such a beautifully pink color that I absolutely love. And it just could not be any easier to make!

I start off by picking the chive blossoms when they are in full bloom. If your blossoms bloom at different times, start with a critical mass, then add the remaining blossoms when they bloom. I give them a rinse in water, then lay them out to dry completely on a paper towel.

Then I transfer them to a clean pint glass mason jar, fill the jar up with champagne vinegar (white wine vinegar would also work well here), cover the top with a paper towel or cheese cloth secured with a rubber band, then let it sit undisturbed for about 2 weeks. You can let it go for up to a month for a more pungent flavor.

Strain the blossoms through a strainer and discard. Transfer the beautifully pink vinegar back to the glass mason jar, add a lid, then stick it in the fridge to preserve the color. Isn’t the color just stunning?

You can let it sit at room temperature, but you will lose that beautiful pink hue over time. This vinegar keeps indefinitely; I’ve used it up to a year later. I add it to homemade vinaigrette along with olive oil, Dijon mustard and salt and pepper. If the flavor is too strong, use half chive blossom vinegar and half white balsamic vinegar for a more subtle flavor.