Add 1 cup of loosely packed whole chive blossoms and 2 cups of white vinegar to a jar. Cover and let sit for a week or two in a cool, dry place out of direct sunlight.
The chive blossom vinegar is ready when the liquid turns a stunning pink. At that point, you can use the vinegar as is or strain before using.
If you made the chive blossom vinegar, don’t throw out the flowers! They have an awesome pickled flavor and can be used as a garnish for salads, bloody marys, or even a martini.
If you just want to pickle chive flowers, you can reduce the amount of vinegar and use a 1:1 ratio of vinegar to flowers (for example, 1 cup of your favorite vinegar for every 1 cup of whole chive flowers).
Submerge the flowers in vinegar overnight, then save the infused vinegar for another use.