Pickled Chive Blossoms
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Every year my sister’s garden explodes with these pretty little chive blossoms — tiny purple pom-poms that almost look too cute to eat. But this year, she sent me home with a bunch and said, “Trust me, you’ll want to pickle these.”
And oh man, was she right.
Pickled chive blossoms add the most delicate onion flavor and this gorgeous pop of color to just about everything — sandwiches, salads, charcuterie boards, you name it. Plus they’re so easy to make. A quick vinegar bath, a few hours in the fridge, and boom — you’ve captured a bit of spring in a jar.
And here’s my favorite part: a little drizzle of good olive oil over the top before serving takes them to the next level. The silky olive oil and those tangy-sweet blossoms together? Total magic.
Every time I open the jar, it’s like my sister’s garden in a bite.
These will last 2–3 weeks in the fridge. They add a light oniony tang to salads, omelets, potato dishes, and more!
Pickled Chive Blossoms Recipe
Rated 5.0 stars by 1 users
Author:
Peggy
Ingredients
- 1 cup fresh chive blossoms, cleaned and trimmed
- 1 tbsp sugar
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1 cup Champagne White Vinegar
- 1 tbsp kosher salt
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1 cup water
- Optional: ½ tsp black peppercorns, ½ tsp mustard seeds, 1 garlic clove
Directions
Rinse the chive blossoms gently in cold water and pat dry.
Pack them loosely into a clean glass jar.
In a small saucepan, heat the vinegar, water, sugar, salt, and optional spices until dissolved.
Bring just to a boil.
Pour the hot brine into the jar over the chive blossoms.
Let cool to room temperature.
Seal and refrigerate for at least 24 hours before using.