Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Chive blossom vinegar. Turn those pretty blooms into a vibrant vinegar to last you all summer long.
Ah, the flavor-packed, tangy, herby deliciousness of chimichurri. It’s enough to make one feel a little tingle at the sight of a huge fresh bunch of cilantro and garlic. I used some of my own spicy pickled vegetables and smoked garlic.
Drying chives, like most herbs, is an easy thing to do. The flavour is far superior of anything store bought - just the smell of these makes me crave sour cream and a potato (something I never crave).
Making chive blossom vinegar is as easy as combining purple chive blossoms with white vinegar and letting them steep for a time.
The late days of winter and early spring can make preserving challenging. It's a great time to experiment with small batches such as simple-infused vinegars like these...