Delicious salad vinegar with a crisp taste of chives.

 Recipe inspiration
 Pickled celeriac with chive flower vinegar:
 Chive flower vinegar is also great for pickled celeriac, which is a great accompaniment to steak on toast with mustard, fried eggs and apples. A great quick dinner or a delicious weekend lunch.

 Ingredients:
 1 large celeriac
 2 tbsp sea salt
 5 dl chive flower vinegar (2 pcs)
 4 dl cane sugar
 3 dl water

 Peel your celeriac and cut it into 0.5 x 0.5 cm thick pieces. Sprinkle the two tablespoons of salt over the celery and let the liquid drain out of it for a couple of hours. Stir it a couple of times along the way.
 Place the celery in a scalded preserving jar.

 Bring the chive flower vinegar, cane sugar and water to a boil and boil the solution for a few minutes and pour it over the celery in the jar. Let it cool with the lid on and put it in the refrigerator, where it can keep for up to 3 months.