I made chive blossom vinegar from A Full Measure of Happiness when my chives were in full bloom earlier in the growing season. I mean I had the blooms, so why not?
Too bad the chive blossoms come out way after Easter around here. I wonder if the pink vinegar would make pinker eggs when you color them. Of course the eggs would probably take on the flavor of the chives. I don't think that would be popular in this house, so I won't be testing out that theory.
I used the vinegar in one pasta salad recipe, in place of plain vinegar. I was not impressed. I thought the chive flavor was weird. Not exactly bad, but not something I'd care to eat again.
Right now the vinegar is just sitting on a shelf in the kitchen. I can't bear to toss it, but I don't think I want to use it again. Plus, I have no idea how long the stuff lasts before it starts to get funky and no good for eating. I think I'll keep it around for a bit longer and enjoy the pretty color.