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.
Then cover the dandelions with vinegar. I used white wine vinegar, but you can use any vinegar you like!
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
- Nasturtium Infused Vinegar
- Chive Blossom Vinegar
- How to Make Fire Cider
- Mountain Vinegar: Foraged Infused Vinegar Recipe
If you want more dandelion recipes, my post on 50+ Dandelion Recipes is for you, or give the following recipes a try:
- Dandelion Mead Recipe
- Dandelion Pesto
- How to Make Dandelion Tea
- Dandelion Jelly: Low-Sugar or Honey
- Dandelion Lotion Bar Recipe
- How to Make Dandelion Salve
- Dandelion Soap Made With the Whole Plant
- Dandelion Root Muffins (paleo & gluten free)
- Dandelion and Fennel Kombucha
- Dandelion Cupcakes with Lemon Buttercream Frosting
Dandelion Infused Vinegar
- 1 3/4 cups fresh dandelion flowers
- 1 1/2 cups (approx) white wine vinegar or other vinegar
- 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.