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.