Chive Blossom Vinegar

• Chive blossoms
• Wine wine vinegar or other lightly colored vinegar, like distilled or champagne vinegar

1. Wash your chive blossoms and gently dry them. I use our no salad spinner necessary method: https://food52.com/blog/6202-how-to-wash-greens-without-a-salad-spinner.
2. Put your chive blossoms in a jar. Pick a container that you can fill at least halfway with blossoms -- I choose a jar that I can fill 2/3 to 3/4 full of blossoms.
3. Fill your jar with vinegar. You want to stick with a clear or lightly colored vinegar so you don't miss out on the delicate purple color the blossoms will impart. You can use either a single type of vinegar or a blend. I generally do a mix of part white wine vinegar and part distilled, but I'm also partial to a blend of mostly distilled vinegar with a small amount of ume plum vinegar.
4. Let your jar hang out in a cupboard (or other cool, dry place) for a week or two (stick to two weeks if your jar is only half full of blossoms), then strain the vinegar (discarding the blossoms), and transfer it to a new jar.

chive blossoms, wine vinegar

Taken from food52.com/recipes/28662-chive-blossom-vinegar (may not work)