How to Make Chive Blossom Vinegar

Posted · 15 Comments

As my sisters and I are working steadily along with Shades of Green and adding products to sell at the farmers market, I was excited to start steeping some batches of Chive Blossom Vinegar.

I wish I could take credit for this, but it’s something I first saw over at Food in Jars last year.

I decided to steep a few batches this year since I use so many types of vinegar in my cooking, for vinaigrettes, and sauces. I’m adding my own personal touch to it and if it tastes as beautiful as it looks I’ll be separating some out and selling a limited amount at the farmers market.

Chives are currently at their peak of blossoming and growing in over abundance at my home and community gardens.


This sweet herb has a gentle smell of onion and their Spring blossoms of purple hues liven up the garden beds.

If you haven’t added chives to your garden, I would highly encourage you to do so.  They’re a hardy perennial and bring such joy after a cold and snowy winter.

How to Make Chive Blossom Vinegar With a Splash of Lemon


Making chive blossom vinegar is incredibly easy to make and it’s purple colored petals should tint the vinegar along the way.

I would have used white wine vinegar but for the amount that I’m making and at it’s price, I decided to use a regular distilled white vinegar. In order to add my own touch and a bit more to the regular white vinegar, I decided to add garlic for spice and lemon to add a bit of brightness.

I’m currently steeping a couple batches, one with garlic and the other without, to see how the flavors meld and balance each other out.  It should take a couple weeks to steep.


  • chive blossoms (enough to fill 1/2 to 3/4 of a mason jar)
  • organic lemon peel
  • 1-2 cloves garlic
  • white wine vinegar or distilled white vinegar


Pick chive blossoms as soon as they are opened.  Rinse them well in water to get rid of any debris and bugs that may be trapped inside.


Dry well and fill a mason jar 1/2 to 3/4 of the way with the blossoms.  I filled a half gallon mason jar and added 3/4 of a lemon peel and 2 garlic cloves to the mason jar.  Adjust to whatever size mason jar you are using.

Fill with the vinegar and allow to steep for 1-2 weeks in a cool, dark place.  I have mine sitting in my basement.

Once the vinegar has steeped, strain and bottle into any jars you’d like.

I really think these would make great gifts.

So, would you buy something like this if you saw it at the farmers market?  Let me know in the comments below your thoughts and if you have any other ideas to make use of chive blossoms.  I have taken note that you can make chive blossom jelly, but not quite sure how well that would go over.  If you’ve made that before, let me know as well 😉

15 Responses to "How to Make Chive Blossom Vinegar"
  1. Kristine Winniford says:

    I saw this a couple weeks ago and have been anxiously waiting for my blossoms to open. I love addition of lemon and garlic! I’m thinking on a bed of arugula with some fresh tomato and blue cheese, I could be in heaven! I’ve been thinking of you btw, I know that beautiful little girl is going to be making her appearance soon. I hope your feeling well and your birth is beautiful and uneventful (in a good way).

  2. Emalee Graf says:

    This sounds very interesting. I’m just wondering how the addition of the blossoms, garlic, and lemon affect the flavor of the vinegar. Does it really infuse the vinegar with an onion/chive-like sent and flavor?

  3. Rick says:

    Thanks for the recipe, our chives are just opening and I have been thinking about doing this very thing this year. So I was glad to see you post about it. I think I will try it out this evening!!

  4. I am going to try this but with ACV. My flowers are just coming into bloom (if I can get them before my 3 year old picks them all :)

    I wouldn’t buy it if I knew the vinegar was white vinegar. White vinegar is distilled with ethanol(which most of the time comes from corn.

  5. Amy J. says:

    I can’t wait to try this. I have a whole bunch of blossoms that are about to burst open. Thanks!

  6. Lauren says:

    Based on our farmer’s market I can guess that this would sell so long as you presented it beautifully (so it could be a gift item) including a tag that lists uses. A specific recipe to use it in would be a great bridge for uncertainty – even if you just made up the salad yourself, took a beautiful photo, and made a sign to put beside the vinegar display.
    I seem to infuse oils, but never vinegar. I’ll look for your follow-up post!

  7. Bummer! I could’ve made this with my chive blossoms when they were going crazy! Now they’ve settled down. Well, at least I know what to do next time!! Thanks for sharing :o)

  8. Michelle AP says:

    I started my 1st go at this a couple of days before this post. I wish I would have waited. Now I want to try your variation, too:) I keep peeking at it every few days. It is such a pretty color! I can’t wait to taste it! Let us know what you think of yours.

  9. sheila says:

    I was wondering what do you use the chive vinegar in once its made?

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