I’m a huge fan of vinegars and infused vinegars, I love the tangy-acidic zest and the subtle notes that the herbs and aromatics impart. For this recipe I use apple cider vinegar. If you don’t have apple cider vinegar you can use white vinegar, or any other type of vinegar that you have in your pantry.
Dandelion infused vinegar is easy to make, nourishing, and doesn’t use a lot of ingredients. There’s no special equipment, or materials. You probably have everything in your kitchen and pantry that you need to get started right away.
The simple technique for making dandelion infused vinegar can be used on any herb, fruit, or vegetable that suites your palate and your creative endeavors. Once you’ve made your first infused vinegar and know how easy it is, you’ll never need to purchase expensive flavored vinegars again!
You can use your dandelion infused vinegar in any recipe, as a marinade for meat or vegetables, as the base for salad dressing, or in a pasta salad.
- A clean glass container: We typically use a 1 quart mason jar – a larger or smaller canning jar, or even a recycled glass container will work just fine
- Lid: When working w.ith vinegar we recommend using plastic lids, our favorite are Ball Storage caps. You can order these directly from Amazon. They work great for storing food, making vinegar, and they’re reusable.
- If you don’t have a plastic lid you can line your metal caps with plastic cling wrap.
- Vinegar: We use apple cider vinegar; other types will work just fine. You need enough to fill you container of choice.
- Dandelion Flowers: enough to fill your container of choice.
How to Make Dandelion Infused Vinegar
- Harvest fresh dandelion flowers – check out our post on harvesting and preserving dandelions.
- Add your freshly harvested flowers to a clean
glass jar, fill the container until it’s approximately ¾ of the way full.
- We use a 1-quart mason jars, a larger or smaller sized container will work just fine
- Add Apple Cider Vinegar and fill your container to the top.
- Use a butter knife or wood skewer to gently mix the dandelion flowers and vinegar to allow any air bubbles to rise to the top.
- Seal your container with your plastic lid
- Place your container in a cool dark location for 2 – 4 weeks. It’s recommended to shake your container daily; this will move the dandelions around for maximum infusion.
- After 2 – 4 weeks strain out the dandelions (you can compost or eat the pickled dandelions), and transfer to a sterilized glass bottle with a plastic or glass lid.
- Store your dandelion infused vinegar out of direct sunlight and use within 1 year.
Let me know your favorite way to use your dandelion infused vinegar.
Until next time…