Chive Oil & Chive Blossom Vinegar

 

Clip blossoming chives near the base of the stem, trimming off brown or dried parts. Pick off blossoms. Chop stems into 1/2″ lengths.

 

For vinegar, pack blossoms into pint jar (or jars, depending on how many blossoms you have and how much vinegar you’ll use). Fill jar with vinegar to within 1/2″ of top. I used white wine vinegar, but some recipes call for white vinegar, which to my taste would be too strong; others call for white balsamic vinegar. Seal with lid, but not too tightly, to allow vinegar to breathe. Store in cool, dark place for two weeks. Strain into clean jar(s) and seal with lid(s). Keep up to six months in a cupboard away from heat or light.

 

For oil, place chopped chives, a few blossoms and enough oil to cover in a blender. Blend on high until completely pulverized then add more oil to thin it. Pour into lidded container and place in refrigerator for four days. Bring to room temperature, strain through fine mesh sieve or cheesecloth into medium bowl or pint measuring C., then pour strained oil into ice cube tray and freeze. Pop frozen cubes out of trays and place in zip-lock bag. Store in freezer and thaw as needed.