My vegetable garden this year isn’t as happy as it was last year. The hubby and I are not sure what went wrong, but we are sad that we will not have hundreds of tomatoes as we did the summer before. Sniff. Sniff. But, my herbs are happily growing and blooming. I was excited about my abundant chive blossoms that I posted a picture of them on my facebook page. One of my readers told me to make Chive Blossom Vinegar. And that’s when I began to learn more about how to make herb infused vinegars.
I started with David Liete’s recipe here and quickly realized that although I had a lot of chive blossoms in my garden, I didn’t have THAT many to make a big jar of herb infused vinegar. I had enough for a small spice jar. So, back to the garden I went.
My sage plant has grown to a monstrous size, and this year we have gobs and gobs of blossoms on it. So, why not make Sage Blossom Vinegar?
The first step of making herb infused vinegars, whether with herbs or the blossoms, is to pluck them and rinse them with cold water. You don’t want any dirt or critters in your vinegar, do you?
You warm up your white wine vinegar, but do not boil it. You want a slow infusion of the blossoms into the vinegar, not a hard shock to completely destroy them.
Strain your herbs and fill your jar with as many blossoms as you can, then pour the warm vinegar in until your jar is full. You will need to push down the blossoms as they float to the top so they can soak up the vinegar.
After your vinegar has cooled, seal the lid and wait about two weeks. Strain and discard the sad looking blossoms and enjoy your beautiful new herb infused vinegar. The very first picture at the top of this post shows you the glorious fuchsia color the vinegar transforms into after the two week wait.
This is my chive blossom vinegar and it produced a gorgeous rosé color. I wish I had more blossoms so I could have made a larger batch of the chive infused vinegar.
I used whatever white wine vinegar I had in my cabinet. But, the general thought process is that you should choose a high quality white wine, champagne or cider vinegar for herb infused vinegars for optimal flavor. You can bet that I will be hunting down more vinegar to use in my next batch!
How is your summer garden going?