A stunning condiment to have on hand in the summertime. Use for salad dressings or to deglaze a pan when cooking your favourite meal.
 In a skillet with 1/2 tsp of vegetable oil, toast
2 tsp fennelÂ
2 tsp chili flakeÂ
2 tsp pickling spiceÂ
1 tsp salt
In a medium saucepan, bring the following to a rolling boil.
2 tbsp honey
2 cups of vinegar
2 cups of waterÂ
In a large mason jar, add
2 cups of chives and blossom, toasted spices and piping hot vinegar/water/honey mixture.
Tip: soak your flower and stems in cold water and vinegar for 20 minutes to clean out any debris.
Let cool, seal and refrigerate.
Can be used same day and up to 3 months from preparation date.