Taking a quick break from party planning to share this post before the chives are all gone! Infused vinegars are fast and easy to make and are fun to have in your pantry. They also make impressive gifts. Right now I am totally into chive vinegar. I planted a whole border of chives just so I'd have enough flowers to make gallons of this stuff. The purple flowers turn the vinegar the most gorgeous shade of pink.
All you need to do is pick off a nice pile of flower heads. Rinse them and blot them dry. Toss them in a mason jar and cover with plain white vinegar. Wine or champagne vinegar can be nice too, but you can get a huge jug of plain white distilled vinegar for about $5. The freshest blooms will offer the best flavor, but slightly older blooms will give you more color.
Let the flowers steep for a few days or weeks until you're happy with the final product. When you're ready, strain the vinegar into a clean bottle and you're done. You can add a few fresh flowers back in for show if you want. Use it for salad dressing, to make pickles or add a splash to any recipe that calls for vinegar.
I have decided to make the 5 Minute Foodie into a regular series of posts, so I hope you'll come back again soon for more quick and easy ideas from my kitchen to yours.
Here's how you can stay in touch so you don't miss a thing...
Facebook | Twitter | BlogLovin | Subscribe to this Blog
XOXO, Cindi
