Easy & Healthy Dandelion Vinegar Infusion DIY Recipe

Did you know that you can easily make a delicious and nutritious vinegar using Dandelions?

Dandelion Vinegar is a nutrious tonic that aids in digestion, acts as a liver tonic, and adds a tangy zing to vinaigrettes, salads and marinades. It is considered a digestive bitter that helps stimulate hydrochloride acid production which helps with nutrient assimilation, particularly calcium. The best part is that this method preserves the Dandelion’s health benefits long after the blooms are gone.

All you need to do is collect fresh, unsprayed dandelion flowers ( you can also use the leaves and roots but those impart a more bitter flavor). Gently wash and let dry to remove dirt and insects then spread them out on a clean towel to dry. Then fill a jar about two-thirds full and cover with your favorite vinegar. Recommendations include apple cider vinegar, white wine vinegar, and white balsamic vinegar. I prefer to use organic vinegars.

Make sure your lid is non-metallic, or place plastic wrap, wax paper, or parchment paper under the lid to prevent contact with the metal.

Set jar in a cool, dark place for about 6 weeks. Try to remember to give it a shake once in a while. Then strain it through a fine mesh or cheesecloth. I like to keep the original vinegar jars to pour it back into. Store it in a cool dark place or in the refrigerator.

So go pick yourself a basket full of Dandelion flowers!

Add a good quality, organic, vinegar to cover the flowers.