from Dining Out with History
From Ross Thompson House, Shelburne, Nova Scotia 1795 https://rossthomson.novascotia.ca/
Ingredients
Fresh chives with blossoms
White vinegar
Directions
Harvest the blossoms from the chives. Soak them in clear, cold water. Drain and pat dry.
Heat white vinegar over a slow flame until quite warm but not boiling. Place blossoms in jar. Top with heated vinegar.
Set in a dark place for two weeks.
Strain and enjoy the beautiful pink dressing.
Nada’s Tips & Tricks: You can make variations of this recipe with other blossoms from your garden like garlic scapes, rosehip, etc. Research any floral additions to ensure they are edible.
Contents and images used with permission by Fitzhenry & Whiteside Limited. https://www.fitzhenry.ca/Detail/1554556279
