At just that right time of year, my perennial herb garden looks like a flowerbed. My chives and sage grow beautiful purple and lavendar blossoms.

These pretty little flowers are edible and can be used for infusion, which is exactly what I do to get this pretty pink vinegar! 💗

Ingredients

1 cup white vinegar
1/4 cup chive blossoms
4 sage blossoms

Yields: 1 cup
Per serving* (per Tbsp):
Calories: 3
Net carbs: 0
Protein (grams): 0
Fat (grams): 0

Prep time: 5 min
Cook time: -
Total time: 18 days

* Net carbs and other nutritional information may vary based on brand used

Directions

Thoroughly wash the chive and sage blossoms, and pat them dry with a paper towel.

Place the blossoms in a small mason jar, then add the white vinegar.

Close the mason jar and keep in a pantry or cupboard for 18 days.

Strain to remove the blossoms, saving only the infused vinegar. Store at room temperature in a mason jar or other glass container.

Use the pink vinegar in dressings or any recipe to add a light chive and sage flavour.