These chives are here to stay. At least here in Sorocaba they are looking in everything supermarket and fruit and vegetable.
I personally have done everything with them, because they are less acidic and no less aromatic than conventional ones.
When preserved, they are delicious to accompany barbecues, roasts in general and salads.
As there are only 2 people at home, I used 15 chives.
I removed the skin and placed it in boiling water with spices for 5 minutes (I used 1 bay leaf, a few grains of pink pepper and 2 cloves).
I took them off the heat, rinsed them with ice water to give them a thermal shock and cool them down, dried them with a paper towel (you can use a very clean cloth), put them in a clean glass and added 1 tablespoon of oregano.
Next, I boiled around 300ml of vinegar with a teaspoon of salt (it should have been white vinegar, but I only realized that I didn’t have enough when I had already boiled the onions, so I used half white and half apple, but the right amount is a mild white vinegar). I poured the vinegar over the chives, added another bay leaf and let it cool with the glass open. This preserve lasts for at least 2 weeks in the fridge (I didn’t test it longer because I make it in small quantities and it ends sooner).
When serving, cut in half, release the petals and drizzle with olive oil. And hey, if you’re the type who turns your nose up at onions, believe me, our taste buds change over the years, a lot!
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