Chives

Every year in June these come to full bloom. I have once before made chive vinegar with them. I seems such a waste not to use them all. The leaves can be snipped and used as garnishes on salads, soups, etc. There are sooooooo many here!

I am waiting for my new batch of vinegar to become ready. Couldn't help myself in plucking a few and making it again. I've posted about this before and the two different links below will lead you to more information.

*TWO YEARS AGO (click on link below)

First Try Blog

*TWO YEARS AGO (click on link below)

First Batch Result Blog 

Chive Blossom Vinegar

It's R E A D Y !!!! It's really pretty! Two weeks ago I prepared my infusion. Yesterday I strained and bottled it. The yield was just over one cup. I only did a small amount but am anxious to try it. This morning I wasn't sure if it needed to be refrigerated - it doesn't and should last. This is how I know from the website below. "Strain out the blossoms and store the finished chive blossom vinegar in your cabinet. It should last many months!"

Here are pictures.

(I already had a bottle and a bag of corks - perfect!)

This is not the link I used to create mine, but it is a good one!
Click below.

How To Make This

Another Quick and Easy Project

Early this morning I found a container, got my kitchen scissors, grabbed my cane and went to reap some of those beautiful chive blossoms. I figured out how to mash the blossoms because I've lost my pestle. I scrubbed the handle of a 13 inch screwdriver!  A three cup plastic container of the blossoms mashed down to about 1/2 cup in the container. After transferring them into a pint glass jar, I poured 1 1/2 cups of white vinegar over them and put on the lid. It will take two weeks in a dark place for the infusion to be complete and then I'll strain it and re-bottle my chive blossom vinegar.  I borrowed three canning jars from a neighbor for my various projects. As I don't can anymore I had given them all away. I have many nice plastic containers that I use to freeze applesauce and soups, etc., but vinegar infusions need to go in glass containers. 

They make a nice bouquet for the counter too!

  Please click on image to view larger  

Perfect

On January 9th I posted about making Red Beet Pickled Eggs. I posted the picture of the finished product on the 10th. Well, this evening we tasted them for the first time. They are supposed to cure for 3 days.
Oh! My!

I have never taken a photo right in the middle of a meal but that's exactly what I did this night. The pickled eggs and beets were SO DELICIOUS that I put my half eaten plate of leftover ham, corn casserole, mashed potatoes and my first-time taste of the preserved beets and eggs on the counter where I have to be able to shoot well. WOW! That is all I can say.

I really think the difference was that I used a newer product of vinegar with peppers. We don't like anything hot, but it wasn't hot at all. I was afraid the eggs and beets were really too dark in color and would be too strong in flavor. They were NOT.

Please forgive me.  I was overwhelmed with my meal and my Mister was too. Yea! Winner!

No dessert yet. We are full.