When dandelions are abundant in springtime make this infused dandelion vinegar! It has a subtle combined sweetness and bitterness and can be used to make a wonderful salad dressing. Dandelion is beneficial for digestion and for the liver. It is also a highly nutritive tonic and I love coming up with new recipes for how to use it!
Dandelion Vinegar Benefits
While some view dandelions as a weed, they are actually full of benefits!
Dandelion is a bitter herb, making it great for digestion and helping to calm an upset stomach. It is also a powerful liver detoxifier, blood purifier, and diuretic.
Dandelions are high in antioxidants and may be beneficial for regulating cholesterol levels.
Vinegar is good for digestion and can also boost the immune system. When combined with dandelions it makes a potent infusion for your health!
How to Make Dandelion Infused Vinegar
Like most infusions, this dandelion vinegar is very simple to make!
First collect some foraged dandelion flowers in a pint jar.
Make absolutely sure that they have not been sprayed with anything and come from a clean source free from pet waste and away from heavy foot traffic. I used dandelions from my own backyard.
Related: What to Forage in Spring: 20 Edible and Medicinal Plants and Fungi
Then cover the dandelions with vinegar. I used white wine vinegar, but you can use any vinegar you like!
Apple cider vinegar or white balsamic vinegar would work just as well. Just be aware that if you use apple cider vinegar you won’t get the lovely yellow color in the finished vinegar.
Cover the jar with a lid and let it sit in a cool place for at least a week and up to six weeks. The longer it infuses the more potent it will be.
When you are ready to use the vinegar, strain out the dandelion flowers. Store the infused vinegar in a jar sealed with a lid in a cool pantry.
How to Use Dandelion Infused Vinegar
Use this delightfully yellow vinegar in place of regular vinegar to make a salad dressing. Or use it in a marinade for veggies or meat.
You can even just mix a bit with water and drink it in the morning as part of your healthy digestion routine!
I love making infused vinegars because they are so simple and versatile, and they last forever.
Here are some more great recipes for infused vinegar:
- Wild Violet Infused Vinegar
- Naturtium Infused Vinegar
- Chive Blossom Infused Vinegar
- How to Make Fire Cider
If you want more dandelion recipes, my post on 50+ Dandelion Recipes is for you!
Dandelion Infused Vinegar
Ingredients
- 1 3/4 cups fresh dandelion flowers
- 1 1/2 cups (approx) white wine vinegar or other vinegar
Instructions
- Collect clean and unsprayed dandelion flowers in a pint size jar.
- Completely cover the dandelions with vinegar. You may use a bit more or less depending on how many dandelions you collect.
- Cover the jar with a lid and let it sit in a cool place for at least a week and up to six weeks. The longer it infuses the more potent it will be.
- When you are ready to use the vinegar, strain out the dandelion flowers. Store the infused vinegar in a jar sealed with a lid in a cool pantry.
Hi! Once you strain out the dandelions, how long can you store the infused vinegar for?
Hi Sarah. It can last for 8 months or longer in a cool place out of sunlight.
My vinegar grew something?! Looks to be like a scobie type of a thing. Is this normal? Still safe to use or did I pick up a bad bacteria somehow?
I am so glad you said that! Ours has a mother also. I’m very interested to know if this could be used for kombucha or if we picked up bad bacteria as well.
I have lots of dandelions to harvest but I am a little leery of picking them as we live in a deer populated area with lots of evidences of deer activity. I am thinking specifically of deer urine on the dandelions. Okay so this might be a silly question but is the dandelion flowers still be safe to pick for this particular recipe? Will the white vinegar be enough to cleanse the flowers or should there be another step before steeping the flowers? Thanks for the response!!
Hi Liz, I would probably give the flowers a quick rinse with water and pat dry before using!
I treat most things I forage, especially mushrooms, with salt water, maybe a quarter cup of salt to a gallon of water.
When you pick the dandelions do you include the whole dandelion ( green part) and at what stage is it best to pick them, mine all went fluffy. Thanks you
I use the green on the base of the flower head. Picking them first thing in the morning right after they open is best!
Love the recipe idea…using both vingers are a great way. Thank you Colleen