It’s SPRING here at The Cattle Gap and that means my perennials are breaking through the dirt and blooming! I seriously can’t plant enough chive seeds! I love chives in recipes….but also think they’re oh so pretty in flower gardens and their blooms are gorgeous in cut flower arrangements. But today…. I’m gonna PICKLE them to use in recipes!
This is one of my perennial beds….bursting with Sweet Williams, Echinacea, English Daisies, Hydrangeas and…. CHIVES! Preserving these pretty blossoms in pickle brine helps me feel better about picking them from the garden… they’re gonna be beautiful in Ball jars!
A quick bath and next, I’ll snip off the blossoms and pack them into sanitized jars and fill with boiling pickle brine.
I can’t wait to use these pickled blossoms in pasta, atop deviled eggs and in potato salad!
I made a brine with 1 quart of champagne vinegar, 2 cups of water, zest of 1 lemon, 1/3 cup sea salt…. Bring to a boil and pour over chive blossoms in sterilized glass jars. YUM!
I hope you are able to get outside and soak up a little spring time during this quarantine time. And if you’ve ever pickled chive blossoms…. I’d love to know how you use them in recipes!
Stay safe, well and God Bless Ya!
~Angie
angietillman 