Why did you make it if you’re probably not going to use it?
random_schmo
Have to try that. I could see using it to make pickled onions or beets or red chilis, as well as vinaigrettes and such.
Feidragon86
Hih, never really thought about infusing vinegars… 🤔
Feidragon86
Huh, never really thought about infusing vinegars… 🤔
*side eyes 3 chive plants*
clownmilk
You could potentially use it for deglazing where you’re not left with an overpowering vinegar taste. It might leave some delicious chive flavor in the reduction.
salesmunn
Reduce it down for a floral glaze on some chicken er sumptin. Or put a ribbon on it and give it to someone you care about.
Terrible-Estate-7347
A couple of dashes of that chive vinegar in steaming hot french fries would be bomb!
amadeoamante
You got that ad on your Alexa too didn’t you? xD
Eth43va
Yoooo, are these the purple/pink flowers?
I am a bit of a noob to anything other than chillis and tomatoes but I managed to save a nearly dead bit of chive I found and had recently flowered. The flowers look lovely but I didn’t know I could do anything with them!
Swimming-Run3928
Try chive flower compound butter, I made some last weekend and it’s gorgeous 😍
steamed_pork_bunz
I have a batch brewing on my counter, too! How long did you end up letting yours steep? Internet told me two weeks (I’ve never done this before), but it’s only been a few days and it already seems like maybe it’s getting close, so I’m wondering.
darealJimTom
This will make some baller vinegarrettes
ARookBird
I do not like vinegar itself, either, but it is a great addition to marinades and useful for deglazing a pan while you’re cooking. A few tea/tablespoons adds a lot of flavor and acidity! The cabbages go particularly well glazed with a little vinegar. I’m now thinking a chive infused rice wine vinegar would be a good addition to my pantry…
acidcommunism69
Try making shrubs.
Lifetime_Curve
We’re doing the same. Using white wine vinegar because that’s what we had but have heard using white balsamic or champagne vinegar is tasty. I hope you find a good use for it!
More_Standard_9789
Starting mine for the first time too
anguswalsh
Ooooooooohhhhhh Tis a thing of beauty!
floralnightmare22
No way! I just planted chives. How fascinating! Can’t wait to try this
HighSolstice
Damn, just threw a bunch of these in the compost the other day, wish I’d known this was a thing!
AtroposMortaMoirai
Would make a rad gift, vinegar makes me itchy but I’ve made nasturtium capers (vinegar and fermented) for my dad before.
citron_b
It’d be great with oisters!
floatingskip
The color gets more vibrant over a couple weeks and it actually lasts too once it’s bottled. It’s very good in a salad with some olive oil.
trek_anon
This is so crazy because my wife made this same thing yesterday.
BikeIsKing
I just did the same for the first time. Looks great! I did mash mine up a little before adding vinegar. Not really sure how to use it now…
saurus-REXicon
Aside from the obvious uses (vinegrette, mignonette) vinegar can also be used in the same way as salt and sugar. Because our taste palette ( salty sour sweet) picks up on these elements. Use it along with salt and sugar in a recipe. Some of you were making say chicken noodle soup. And you’re adjusting the salt&pepper at the end. Give it a little splash of vinegar. And you’ll really notice what a difference acid can make. Same for stews, braises. And say if you made a berry vinegar, just a splash into a fruit crisp really makes it pop.
26 Comments
Why did you make it if you’re probably not going to use it?
Have to try that. I could see using it to make pickled onions or beets or red chilis, as well as vinaigrettes and such.
Hih, never really thought about infusing vinegars… 🤔
Huh, never really thought about infusing vinegars… 🤔
*side eyes 3 chive plants*
You could potentially use it for deglazing where you’re not left with an overpowering vinegar taste. It might leave some delicious chive flavor in the reduction.
Reduce it down for a floral glaze on some chicken er sumptin. Or put a ribbon on it and give it to someone you care about.
A couple of dashes of that chive vinegar in steaming hot french fries would be bomb!
You got that ad on your Alexa too didn’t you? xD
Yoooo, are these the purple/pink flowers?
I am a bit of a noob to anything other than chillis and tomatoes but I managed to save a nearly dead bit of chive I found and had recently flowered. The flowers look lovely but I didn’t know I could do anything with them!
Try chive flower compound butter, I made some last weekend and it’s gorgeous 😍
I have a batch brewing on my counter, too! How long did you end up letting yours steep? Internet told me two weeks (I’ve never done this before), but it’s only been a few days and it already seems like maybe it’s getting close, so I’m wondering.
This will make some baller vinegarrettes
I do not like vinegar itself, either, but it is a great addition to marinades and useful for deglazing a pan while you’re cooking. A few tea/tablespoons adds a lot of flavor and acidity! The cabbages go particularly well glazed with a little vinegar. I’m now thinking a chive infused rice wine vinegar would be a good addition to my pantry…
Try making shrubs.
We’re doing the same. Using white wine vinegar because that’s what we had but have heard using white balsamic or champagne vinegar is tasty. I hope you find a good use for it!
Starting mine for the first time too
Ooooooooohhhhhh Tis a thing of beauty!
No way! I just planted chives. How fascinating! Can’t wait to try this
Damn, just threw a bunch of these in the compost the other day, wish I’d known this was a thing!
Would make a rad gift, vinegar makes me itchy but I’ve made nasturtium capers (vinegar and fermented) for my dad before.
It’d be great with oisters!
The color gets more vibrant over a couple weeks and it actually lasts too once it’s bottled. It’s very good in a salad with some olive oil.
This is so crazy because my wife made this same thing yesterday.
I just did the same for the first time. Looks great! I did mash mine up a little before adding vinegar. Not really sure how to use it now…
Aside from the obvious uses (vinegrette, mignonette) vinegar can also be used in the same way as salt and sugar. Because our taste palette ( salty sour sweet) picks up on these elements. Use it along with salt and sugar in a recipe. Some of you were making say chicken noodle soup. And you’re adjusting the salt&pepper at the end. Give it a little splash of vinegar. And you’ll really notice what a difference acid can make. Same for stews, braises. And say if you made a berry vinegar, just a splash into a fruit crisp really makes it pop.
How do you make vinegar ?