How to Make Dandelion Vinegar

Dandelion vinegar is an herb-infused vinegar that may be used as a health supplement or as a cooking ingredient. Once finished, it will last for years if stored properly. Dandelion is traditionally used as an herbal medicine to treat liver and kidney problems. Dandelion vinegar makes a great addition to homemade mustard and salad dressings. It can also be used to make homemade pickles with a interesting flavor.

Things You'll Need

• Quart glass jar with plastic lid
• Fresh dandelion tops
• White vinegar
• Sieve

Instructions

1. Wash the dandelion tops thoroughly and trim away the bitter stems and roots. Save only the leaves and flowers.

2. Chop the dandelion leaves and flowers finely. The smaller the pieces are, the more dandelion flavor will be infused into the vinegar.

3. Fill the jar almost to the top with chopped dandelion leaves and flowers. Leave about 2 inches of extra space.

4. Heat the white vinegar until it is steaming hot, then pour it into the jar. Screw the lid tightly on the jar.

5. Store the vinegar in a cool, dark place for at least a month to allow the vinegar to penetrate the dandelions.

6. Strain the chopped dandelions from the vinegar and discard. Store the vinegar in a cool, dry place and use as needed.

Tips & Warnings

• Dandelion roots and stems aren't poisonous, but they are very bitter. You may want to use the roots and stem if you plan to use your dandelion vinegar as an herbal medicine.

• Don't use a jar with a metal lid to store your vinegar. The lid will become corroded and contaminate the vinegar. Don't harvest dandelions from an area that has been recently treated with pesticides or fertilizers not certified for use on food crops.