Last Updated on June 6, 2025 by Nico
Learn how to make your own chive blossom vinegar using foraged or garden-grown chive blossoms. This vibrant herbal vinegar is perfect for salad dressings, potato salad, and more.
One of my most favourite things to do is turn foraged herbs and flowers into medicinal salve, infused oils, and homemade vinegars. Chive blossom vinegar is a wonderful one to make in late spring. The purple chive blossoms (which are also edible flowers) look gorgeous in the vinegar and make a tasty vinegar with a mild onion flavor that tastes great on summer salads.
If you have chive plants growing in your garden or local community garden, this is a wonderful way to enjoy the blossoms.
Why make chive blossom vinegar
- It has a mild onion taste that adds a wonderful tang to vinegar-based recipes and dressings
- It makes a pink vinegar! Need I say more…
- Chives are easy to grow and it’s fun to harvest the blossoms from your herb garden or community garden
- The blossoms look gorgeous while they’re infusing!
Foraging tips
Chive blossoms bloom in late spring or early summer, on top of long green stalks in soft purple or pink clusters. They grow in most herb gardens and are super low-maintenance.
The flowers are completely edible and can be used raw in salad dressings or infused into vinegar. Make sure the blossoms are fully open and free from bugs or browning edges for best results.
Can I use dried chive blossoms?
Fresh blossoms will have more color and flavour, but you can use dried if they are clean and fully dehydrated.
What’s the best type of vinegar to use?
White wine vinegar is classic, but you can use other types of vinegar like rice vinegar, champagne vinegar, or apple cider vinegar. Avoid plain white vinegar, which is too harsh.
Simple chive blossom vinegar recipe
Tools
A clean glass mason jar with a plastic lid (avoid metal lids if possible because the vinegar will erode it) – I usually use these pint jars for infusions
Knife or scissors to remove the blossoms from the chives
A fine mesh strainer or cheesecloth for straining – I like this unbleached cheesecloth
A clean glass bottle or jar with a plastic lid for storage – I like these swingtop bottles
Ingredients
Fresh chive blossoms (rinsed and dried with a paper towel)
White wine vinegar
For complete measurements, see the printable recipe card below.
Instructions
Use scissors or a knife to remove the flower heads from the chives. You can use the stems (chives) as you normally would in leafy salads, potato salad, etc.
Rinse the chive blossoms under cool water and pat them dry with a paper towel or salad spinner.
Place the chive blossoms in a clean jar, filling it about halfway.
Pour the white wine vinegar over the blossoms until the jar is full. Make sure the flowers are completely submerged in vinegar.
Cover the jar with a plastic lid. If you only have a metal lid, you can put a square of parchment paper between the lid and jar (or just parchment paper, secured with a rubber band).
Store the jar in a cool (room temperature is fine), dark place (like a cabinet or pantry) for about 1 to 2 weeks. You’ll know it’s ready when the vinegar turns a bright pink and smells like onion and herbs.
Strain out the blossoms using a fine mesh strainer or cheesecloth, then transfer the finished vinegar to a clean glass bottle for storage. Make sure to date and label it so you know what it is and when you made it.
How to store chive flower vinegar
Keep your infused vinegar in a tightly sealed bottle or jar in a cool place out of direct sunlight. A dark spot, like a cabinet or pantry, is ideal. It should keep well for 6 months to a year if stored properly.
How to use chive vinegar
- Add it to a homemade salad dressing for a mild oniony taste
- Stir into potato salad or pasta salad
- Use as a base for quick pickles or add to green salads
- Mix with olive oil and mustard for a classic vinaigrette
- Add a splash to french fries or roasted veggies
- Give it as a gift (I like to give it as a gift with the beautiful chive blossoms still in the vinegar, alongside instructions on when to strain it off). You can also strain it off prior to gifting it since it has such a beautiful color to it – it’s equally impressive.
Why did my vinegar turn brown instead of pink?
This usually happens if the flowers were old or exposed to too much light during infusion. Try keeping the jar in a darker, cooler place next time.
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How To Make Chive Blossom Vinegar (Easy Recipe)
Ingredients
Equipment
Method
- Use scissors or a knife to remove the flower heads from the chives. You can use the stems (chives) as you normally would in leafy salads, potato salad, etc.
- Rinse the chive blossoms under cool water and pat them dry with a paper towel or salad spinner.
- Place the chive blossoms in a clean jar, filling it about halfway.
- Pour the white wine vinegar over the blossoms until the jar is full. Make sure the flowers are completely submerged in vinegar.
- Cover the jar with a plastic lid. If you only have a metal lid, you can put a square of parchment paper between the lid and jar (or just parchment paper, secured with a rubber band.
- Store the jar in a cool (room temperature is fine), dark place (like a cabinet or pantry) for about 1 to 2 weeks. You’ll know it’s ready when the vinegar turns a bright pink and smells like onion and herbs.
- Strain out the blossoms using a fine mesh strainer or cheesecloth, then transfer the finished vinegar to a clean glass bottle for storage. Make sure to date and label it so you know what it is and when you made it.
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