As my career progresses, I’m really beginning to understand the power of vinegar in cooking. It adds much needed acid to stews, sauces, soups and dressings, and it comes in wild variety of flavor profiles. For the most part I always stuck with white distilled vinegar, red wine vinegar, and apple cider vinegar, but I’m realizing there’s a whole world of vinegar flavors out there—many of which I can make at home!
I’ve always been a huge fan Marisa McClellen’s blog Food in Jars, and she recently re-posted one of her old recipes for Chive Blossom Vinegar. I immediately thought of my mom’s herb garden and the three giant chive plants that protect its borders. I forwarded the post to my mom, and low and behold she had a ton of chive blossoms for me to make this vinegar. Thanks Ma!
