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Gather the ingredients.
Crush the blossoms to release their scent and flavor.
Loosely pack them into a clean glass pint jar (it is not necessary to sterilize the jar first).
Pour the vinegar over the chive blossoms until they are completely immersed in the liquid. Stir the chives down into the vinegar with a spoon or chopstick.
Tightly cover the jar and label it with the date. Store at room temperature away from direct light or heat for 2 weeks.
Strain the vinegar into an attractive, clean glass bottle. Compost or discard the spent blossoms.
Cork or tightly cover the bottle.