Chive Vinegar
- 2 cups chopped chives: regular, garlic or a combination
- 1 or 2 whole, dried, hot chili peppers
- ½ T. whole allspice
- ½ T. whole peppercorns
- 2 cups white distilled vinegar
- Additional chive stalks
- 3 or 4 chive blossoms (optional)
Place chopped chives, peppers, ginger and peppercorns in a glass (not metal) jar or bowl.
Heat vinegar to just below boiling point. Pour over chive mixture. Cover bowl or jar with plastic wrap and fasten with a rubber band. (Do not use foil or a metal lid; it will react with the vinegar). Place in a cool, dry place out of direct sunlight. Allow vinegar to steep at room temperature for two to three weeks.
Select one or two glass bottles or jars to accommodate 2 cups total. Use containers that have either corks or plastic (not metal) caps or lids. Sterilize containers by inverting them in a pan with a few inches of boiling water in it; boil 5 minutes.
Pour vinegar through a mesh strainer to remove solids. Discard solids; line strainer with a coffee filter and pour the vinegar through again into a glass pitcher or large measuring cup with a pour lip.
Place long chive stalks and chive flowers in bottle or jar. Pour vinegar over. Cap or cork tightly and label. Sprinkle on cooked vegetables, add to meat marinades and use in salad dressings. Makes one pint.