A couple of years ago I read about making chive blossom vinegar.  This has to be the easiest infused vinegar to make and one of the prettiest.

The chives are in full bloom right now.  When they are take a quart canning jar out to your garden and pick the blossoms until the jar is 1/3 to 1/2 filled.  Fill the jar to the top with white vinegar, cover and set on the counter for about 2 weeks.  Strain it through cheesecloth into a clean container.  There you have it!   No processing needed.

This is a beautiful, bright pink vinegar with a bright chive taste – perfect for salad dressings.  My favorite thing to do is make a refrigerator pickle with sliced fresh cucumber, topped with this vinegar, salt and pepper.  Let it sit for a couple of hours and you have a fresh, tasty pickle with a mild overtone of onion.  Wonderful.