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.