A simple recipe to use your chive blossoms and garlic scapes. Chive blossoms and diced garlic scapes are great in salads or served with steamed greens. Trim the florets from the base when ready to serve.
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Chive Blossom Vinegar with Garlic Scapes
This easy to make receipe using chive blossoms and, if available, garlic scapes is prepared in minutes
Equipment
- Sauce pan
- Canning jar, with lid and seal
Ingredients
- Vinegar to fill jar
- Chive blossoms, washed and spun/towelled dry
- Garlic scapes
Instructions
- Wash and dry your chive blossoms – I use a salad spinner to get all of the water off and fluff them up nicely. Use a tea towel or paper towels if you don't have a spinner. Wash and dry garlic scapes if you are using them.
- Fill your jar with the blossoms and scapes, leaving some room at the top for an air space.
- Depending on your jar size, heat up enough vinegar to fill jar. There will be some left over because of the displacement from the blossoms and chives.
- Heat to almost boiling – the vinegar will be hot but not bubbling.
- When hot, carefully pour the vinegar over the blossoms and chives in the jar.
- Let cool slightly and close up with lid and seal.
- Once cooled, put in the fridge.
Notes
You can make as many jars as you wish.
If you don’t have garlic scapes, skip this step.
Vinegar will be ready in 2 weeks. Keeps for a long time in the fridge.
Great to use in salads – trim the blossoms at the bottom and the florets are a pretty decoration that adds some zip. Add to potato salad etc.
I use the chopped scapes and trimmed blossoms when serving steamed greens like Swiss chard or beet leaves. Greens are great with vinegar.
