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Home » Cook » Flower Recipes » Infused Dandelion Vinegar

Infused Dandelion Vinegar

May contain affiliate links or sponsored content. Please see my privacy policy and affiliate disclosure.

Originally published on May 10, 2019. Last updated on April 25, 2025

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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 flowers infusing in vinegar

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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!

top view of dandelion flowers infusing in vinegar

Get recipes for food, drinks, infusions, and self-care using dandelion flowers, leaves, and roots in my ebook, Dandelion Recipes From Flower To Root!

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

a jar of freshly picked dandelion flowers

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.

dandelions infusing in 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.

the finished strained dandelion vinegar

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 Salad
  • Dandelion Cupcakes with Lemon Buttercream Frosting
  • Dandelion Kombucha
  • Dandelion Fritters
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4.70 from 10 votes

Dandelion Infused Vinegar

When dandelions are abundant in springtime make this infused dandelion vinegar! It has a subtle sweetness and bitterness combined and can be used to make a wonderful salad dressing.
Course Condiment
Cuisine American
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
Infusing Time 7 days days
Servings 12
Calories 10kcal
Author Colleen @ Grow Forage Cook Ferment

Ingredients

US Customary – Metric
  • 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.

Notes

You can use any vinegar you like for this recipe. Apple cider vinegar and white balsamic vinegar both work well!

Nutrition

Serving: 2Tbsp | Calories: 10kcal
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Previous Post: « 50+ Dandelion Recipes: Drinks, Sweets, Soap, Remedies + More!
Next Post: 10 Reasons to Grow Lemon Balm »

Reader Interactions

Comments

  1. Tammy says

    April 2, 2023 at 4:49 am

    Can you seal the jars in a water bath canner?

    Reply
    • Grow Forage Cook Ferment says

      April 3, 2023 at 9:19 am

      You could, but it would be unnecessary. Dandelion-infused vinegar will last many months on a pantry shelf without the risk of it going bad.

      Reply
  2. Imelda Chávez Juarez says

    March 29, 2023 at 2:21 pm

    5 stars
    I love dandelion !!!

    Reply
  3. Sarah Buller says

    June 29, 2022 at 8:25 am

    Can you do anything with the dandelion petals you strain out?

    Reply
    • Grow Forage Cook Ferment says

      July 5, 2022 at 3:25 pm

      I compost them.

      Reply
  4. Carol Little R.H. @studiobotanica says

    May 15, 2022 at 8:14 am

    5 stars
    I do make this vinegar with flowers alone, but I also love to make a whole plant infusion.. so I use ACV and use flowers, leaves + a little root! Such a super tonic!!

    Reply
  5. Tammy says

    January 13, 2022 at 8:51 am

    Can you make dandelion vinegar with just the dandelions, about 1/4c sugar and filtered water?

    Reply
    • Grow Forage Cook Ferment says

      January 14, 2022 at 8:57 am

      Hi Tammy. That’s a good question, but no I don’t think there would be enough natural yeast to ferment the sugar water into alcohol and ultimately, vinegar.

      Reply
    • Jordan says

      April 27, 2025 at 5:38 pm

      I would like to know this as well

      Reply
      • Grow Forage Cook Ferment says

        April 28, 2025 at 9:43 am

        Like I said to Tammy, I don’t think there would be enough natural yeast to ferment the sugar water into alcohol to make vinegar.

  6. Sarah says

    May 8, 2021 at 10:51 am

    Hi! Once you strain out the dandelions, how long can you store the infused vinegar for?

    Reply
    • Grow Forage Cook Ferment says

      May 10, 2021 at 9:17 am

      Hi Sarah. It can last for 8 months or longer in a cool place out of sunlight.

      Reply
  7. Lindsey says

    July 2, 2020 at 8:42 am

    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?

    Reply
    • Kelly says

      July 3, 2020 at 12:03 pm

      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.

      Reply
  8. Liz says

    May 25, 2019 at 5:16 am

    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!!

    Reply
    • Grow Forage Cook Ferment says

      May 29, 2019 at 9:51 am

      Hi Liz, I would probably give the flowers a quick rinse with water and pat dry before using!

      Reply
    • Steve says

      May 14, 2020 at 5:48 pm

      5 stars
      I treat most things I forage, especially mushrooms, with salt water, maybe a quarter cup of salt to a gallon of water.

      Reply
  9. Margaret Winstone says

    May 16, 2019 at 1:12 pm

    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

    Reply
    • Grow Forage Cook Ferment says

      May 29, 2019 at 10:00 am

      I use the green on the base of the flower head. Picking them first thing in the morning right after they open is best!

      Reply
  10. Kim says

    May 11, 2019 at 3:04 pm

    5 stars
    Love the recipe idea…using both vingers are a great way. Thank you Colleen

    Reply
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I want to inspire you to live seasonally, become more self sufficient, and protect your health. I share information on foraging and wildcrafting, fermenting and preserving, cooking whole foods from scratch, permaculture gardening, and making herbal products. And that’s just the beginning! Learn more.

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