- Wash the chive flowers and pat dry with a clean dishcloth.
- In a 1-cup (250 ml) jar, add one-quarter of the salt. Add one-third of the flowers. Repeat layering in the ingredients, finishing off with the salt. Seal the jar. Let sit for 1 week at room temperature.
- When ready to use the flowers, remove the excess salt. Ideal as a garnish for open-faced sandwiches, salads or grilled food. The chive flowers will keep for 1 year in the salt at room temperature.