I'm really interested in making flavoured vinegars and wines this year. I got a little recipe book for country wines a month ago. I've made the rhubarb and rowan berry already, but they have recipes for onion wine, parsnip wine, banana wine, pineapple wine etc. I'm pretty determined to make all 62 recipes! The only problem is that they need to age for about a year. That's a long time to wait to taste them! I'm excited the most about the onion wine, thay said that its really good for cooking and marinating your meat. Doesn't that sound delicous.
Chive blossoms smell ever so gently of onion and when steeped for a week or two, they give both that fragrance and their light purple color over to the vinegar. The actual process is so easy that you don’t need an actual recipe.
Pick a generous number of chive blossoms. Soak them in cool water to remove any dirt or bugs that might have taken refuge inside the blossoms. Dry them well (salad spinners are great for this) and stuff them into a jar so that it is between 1/2 and 2/3 filled with blossoms (I used a half gallon jar). Fill the jar with white vinegar. Because I’m cheap, I used a basic distilled vinegar. If you’re fancier than I am, try white wine vinegar.
Let the blossoms steep in the vinegar for two weeks in a cool, dark place. When the time has elapsed, strain the vinegar and pour it into any jar you’d like. Use anywhere you think it would taste good.
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