Recipes Using Chive Vinegar

Chive Vinegar Ready to Strain (Yes, that color is realistic.)
Last time I posted a simple chive vinegar recipe and instructions using chive blossoms. Making this simple but flavorful vinegar has become a rite of spring for me. If you want to line up some great chive vinegar recipes to use once your own vinegar has had a chance to cure, here are my favorites:

Pickled Cucumbers with Chive Vinegar


  • 2 cucumbers, scored and sliced thin (burpless are best but almost any type of cucumber will due.)
  •  1 large tomato, sliced or diced (optional)
  • 1/3 cup chive vinegar
  • 1/3 cup water
  • 1 tsp. fresh chopped parsley or dill
  • 2 tbsp. sugar
  • 1/2 tsp. sea salt
  • 1/8 tsp. white pepper (You can substitute black pepper.)
  • 1 tsp. minced, fresh chives (garnish)


  1. In a small bowl or jar with a tight fitting lid, combine all ingredients except cucumbers and tomato.
  2. Shake vigorously.
  3. Place cucumber slices in a medium sized bowl.
  4. Pour dressing over cucumbers.
  5. Cover and refrigerate three hours before serving.
  6. An hour before serving, add tomato and stir
  7. Top with minced chives for garnish.

Sweet and Sour Sauce with Chive Vinegar


  • 1 can pineapple chunks (15 oz) with juice
  • 1/2 cup light brown sugar, tightly packed
  • 1/3 cup chive vinegar
  • 1 tbsp. soy sauce
  • 2 tbsp. cornstarch


  1. Drain pineapple, reserving juice.
  2. Combine pineapple juice and all other ingredients (except the pineapple) in a small saucepan.
  3. Stir or whisk until the cornstarch is incorporated.
  4. Heat to a simmer, stirring constantly. The mixture will thicken.
  5. Add half of the pineapple chunks and continue heating until they're warmed through (about 4 minutes).
  6. Serve over cooked chicken or pork.
  7. You can also add lightly sauteed vegetables like bell pepper, sweet onion, carrots and snow peas.

Teriyaki Marinade with Chive Vinegar


  • 1 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/4 cup water
  • 3/4 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1/4 cup chive vinegar
  • 2 tbsp. vegetable oil
  • 2 garlic cloves, minced fine
  • 1 tsp. fresh ginger, grated


  1. Combine all ingredients and stir until the sugar dissolves. 
  2. Add meat (or vegetables) and stir to distribute the marinade. 
  3. Cover and refrigerate for at least one hour (for fish and shellfish) and overnight for dense meats like pork and beef. Stir occasionally.

Italian Salad Dressing with Chive Vinegar


  • 1 clove garlic, sliced
  • Sprig fresh oregano
  • 3 fresh basil leaves
  • 1/3 cup olive oil
  • 3 tbsp. chive vinegar
  • 1 tsp. white, granulated sugar
  • 1 tsp. freshly ground pepper
  • 2 tbsp. grated Parmesan cheese


  1. Add garlic, oregano and basil to a small bowl and bruise with a wooden spoon.
  2. Add all other ingredients except cheese and stir. Refrigerate for at least an hour.
  3. Strain to remove garlic, oregano and basil.
  4. Whisk in Parmesan cheese and serve.
  5. You can double or triple the recipe and retain any leftover dressing in your fridge for up to two weeks.


By Dasha ( - image description page) [CC BY 2.0 (], via Wikimedia Commons

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