To prove my theory that many recipes need not be any more complicated than an intuitive pairing of ingredients, I am sharing my recent foray into making chive flower vinegar (pink vinegar that has a gentle taste of chives!) with you through the medium of a photo essay. No measurements. Just pictures. I think you will easily be able to follow along!
Simply add some fresh (cleaned) chive flowers to a Ball Jar.
Top them up with white vinegar.
Seal the jar firmly and place in a cool, dark place for a couple of weeks.
Then strain the flowers out of the vinegar and, if you wish, pour the vinegar into a decorative jar. I almost hate to take the flowers out of the vinegar because they are so beautiful floating there. Someday I will try leaving them in as long as I use the vinegar and see what happens.
Recipes for chive flower vinegar are all over the internet, and most of them follow this simple course. I added a pinch of sea salt to mine after I lifted out the chive flowers and it resulted in a slightly salty fresh chive-flavored vinegar.
And the color!