It is barely a recipe. Just cut ripe chive blossoms off their stems. Wash them in a bowl of cold water. Spin or lightly squeeze them dry. Fill a jar with the blossoms, about halfway full. Add good white wine vinegar to the top. Within a day or two, the lavender-colored blossoms will have tainted the vinegar raspberry pink. After two weeks, strain the blossoms and pour the vinegar into a bottle for easy use.
I am certain it will be a stunning addition to salad dressings, but that remains a surprise for me, too. In the meantime, the color is justification enough.
I had never flavored oils or vinegars, but I stumbled onto this excellent idea by Food in Jars via Lottie + Doof the other day. It was propitious as my balcony was all abloom with light red roses and these purple chive blossoms. It looked so pretty I couldn’t bring myself to cut them. So I waited as long as I could, until the faintest sign of wilting, before chopping all the blossoms — I’m sure the vinegar won’t mind them past their prime. It is barely a recipe, and such a great idea!