How to Make Chive Blossom Vinegar (So Pretty & So Easy!)

A couple of years ago I saw a photo of pale pink chive blossom vinegar and immediately thought, I have to try that.

So I waited…

As soon as my chives started blooming in late spring, I headed outside with a basket and finally made my own batch.

And let me tell you… it’s just as beautiful as it looks.

And if you love making dressing from scratch, you can browse all of my homemade salad dressing recipes.

Chive blossom vinegar is a simple infused vinegar made by steeping fresh blossoms in white vinegar.

Over time, the vinegar transforms into a soft pink or lavender color with a mild onion flavor that’s perfect for homemade salad dressings and marinades.

The best part?

It requires almost no effort.

If you’ve never made infused vinegar before, this is a perfect place to start.

What Is Chive Blossom Vinegar?

Chive blossom vinegar is made by allowing fresh chive flowers to steep in vinegar for several days or weeks. During that time, the vinegar pulls out both color and flavor.

It’s gentle.

It’s slightly savory.

And it adds a subtle onion note to vinaigrettes without overpowering a salad.

If you enjoy making homemade vinegars, you might also love this Raspberry Vinegar for a fruity option or this bright Lemon Vinaigrette Dressing for a citrus twist.

Chive Blossom Vinegar Recipe

Ingredients

Fresh chive blossoms
White vinegar
Pint or quart-sized glass jar
Cheesecloth or plastic storage lid

That’s it.

Simple ingredients. Beautiful results.

Harvesting Chive Blossoms

Start by harvesting a generous handful of fresh chive blossoms. You only need the blossoms — leave the green stems in the garden so they continue producing.

Give the blossoms a gentle rinse in a colander to remove any dirt or tiny insects hiding inside the petals.

Shake off excess water and allow them to air dry briefly.

Fresh, clean blossoms make all the difference.

How to Make Chive Blossom Vinegar

Place the clean blossoms into a glass jar. Mason jars work perfectly for this.

Gently pack the blossoms in, filling the jar as full as you can without crushing them too tightly.

Now pour white vinegar over the blossoms until completely covered. Press them down lightly with a spoon to remove any air pockets.

Here’s where the magic happens.

Cover the jar with cheesecloth secured with a rubber band or use a plastic canning lid. Avoid metal lids or rings directly touching the vinegar — vinegar is acidic and can react with metal over time.

Set the jar in a cool, dark place for 1–2 weeks.

During this time, the vinegar will slowly turn a soft pink or purple shade. It’s beautiful to watch.

After about a week, give it a taste. If the flavor isn’t strong enough, let it sit longer.

There’s no rush.

Optional Heat Method

There is also a quicker method.

Some people heat vinegar to about 190–195°F before pouring it over the blossoms. Heating can speed up the infusion process.

I prefer the slow method for a gentler flavor, but you can experiment and see what works best for you.

Straining and Storing

Once the flavor is where you want it, strain the vinegar through a fine mesh sieve or cheesecloth into a clean jar or bottle.

Discard the blossoms.

Your chive blossom vinegar is now ready to use.

Because vinegar is naturally acidic, it stores very well. You can keep it in a pantry cupboard for several months, or refrigerate if you prefer.

If you enjoy preserving seasonal flavors, you may also like this Strawberry Basil Vinaigette for Canning for another beautiful pantry staple.

How to Use Chive Blossom Vinegar

This infused vinegar shines in simple vinaigrettes.

Try whisking together:

1/4 cup chive blossom vinegar
3 tablespoons olive oil
Salt and freshly ground black pepper

It pairs beautifully with:

• Mixed greens
• Spinach salads
• Goat cheese or feta
• Fresh strawberries
• Grilled chicken

You can also use it in marinades, potato salads, or drizzled lightly over roasted vegetables.

There’s something satisfying about turning garden blossoms into something both useful and beautiful.

And once you make this once?

You’ll be watching for chive blossoms every spring.

Follow my Salad Dressings board on Pinterest.