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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
10
kcal
Author
Colleen @ Grow Forage Cook Ferment
Ingredients
1 3/4
cups
fresh dandelion flowers
1 1/2
cups (approx)
white wine vinegar
or other vinegar
US Customary
-
Metric
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:
2
Tbsp
|
Calories:
10
kcal