Making Pickles & Vinegars the Easy Way

Preserve the season now and enjoy it all year long.

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Preserving the seasons of my garden always begins with chive blossoms. A few years ago I figured out that clipping the pale lavender blossoms and covering them with vinegar in a jar will produce the most vibrant fuchsia, onion-y flavored vinegar in just a few short weeks. I make as many batches as I can while the blossoms are in full bloom then strain the resulting vinegar and use it all year long - a favorite in salad dressings or for adding a kick of bright chive flavor to a dip.

I have used lots of different vinegars over the years for this infusion but I find a classic white wine vinegar to be the best base (not too harsh like white vinegar and not too sweet like a white balsamic). Champagne vinegar also works if you’re feeling fancy but I usually select a good middle of the road vinegar here- one that I like the taste of but that doesn’t break the bank (think gin-and-tonic gin, not martini gin). This year, as I watched my other perennial herbs start to flower, I decided to try thyme and rosemary vinegars. I added whole garlic cloves to some and dried red chile pods to others. The flavors really come through in about two weeks time and the process couldn’t be simpler so experiment to find what combinations you like best. I save pretty bottles throughout the year for storing (or giving!) my homemade vinegars. The resulting flavor is so much fresher and more intense than any infused vinegar you may have bought in the past. It’s incredible that something so simple could be so good.

When the chives are blooming, it’s also the season of ramps. If you’re lucky enough to find them in your farmers markets, or even better, your woods, you can preserve these fleeting wild onions in a simple pickling liquid. I started making some for my dad for his martinis. He’s always loved a Gibson martini made with a pickled onion so I thought he’d enjoy this seasonal twist. Needless to say, they are now in my regular spring rotation. To make pickles of any kind it requires heating the vinegar with salt, sugar, and some kind of whole spice, if desired. Pour this over whatever is fresh and firm from the garden or your market (cucumbers, of course, but also radishes, ramp bulbs, asparagus, cooked beets, carrots, green beans, etc). In 5 days time you’ll get to enjoy the fruits of your labors.

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