This is very easy dandelion vinegar recipe to make. Simple to put together, but you do need to wait for about a month for the infusion to mature.
Combining vinegar and dandelion is a great idea, as dandelion has slightly bitter taste, which tappers down the sharpness of vinegar, creating a wonderful floral vinaigrette to add your salads, sauces and general cooking. Dandelions can help with your digestion and the plant is also high in antioxidants, which is all good news!
If you can remember, it’s best to pick dandelions in the spring, when they are young and full of nutrition from their roots.
Tips for making your own dandelion vinegar
Make sure your dandelions they are clean and pest free
Which part of dandelion should I use?
You can use flowers, green leaves or even the roots
You can mix them together or separate them to get distinctly different types of infusion
Yellow Dandelion Flowers – light infusion
Green Leaves – rich infusion
Roots – earthy, dark infusion
What kind of vinegar is best to use?
There is no right or wrong, you can use whatever vinegar you have at hand. The final flavour will depend on the type you use, so you want to choose something that will compliment the bitterness of dandelions
White wine vinegar – for delicate, yet sharp infusion
Apple cider vinegar – for a floral/fruity infusion
White vinegar – for a light infusion
Malted Vinegar – to achieve a deeper/darker flavour
How long should I infuse my vinegar?
Ideal time is around 4 weeks, but different time will give you different intensity of flavouring. It also depends on what part of the dandelion you are using. Flowers can be infused for about one week and you get nice enough flavour, whereas dandelion roots need a lot longer (full 4 weeks as minimum).
What is the best use for the dandelion vinegar?
Just think about it like a normal dressing vinegar, which is the best use for salad dressings or to add to your cooking for flavour.
- 1 cup vinegar
- 1/2 cup dandelion flowers & leaves
- Fill up a large glass jam jar with 1/2 cup of freshly picked dandelion flowers and leaves
- Add about 1 cup of vinegar of your choice
- Close the jam jar, shake thoroughly and store in a cool place (out of a direct light or a sunlight) for about a month.
- Shake the jam jar every day to move the dandelions around to help the infusion.
- After about a month, pour the mixture over a fine sieve and store the infused vinegar in a newly sterilised glass bottle, suitable for vinegar (should have ceramic or plastic lid)
- Store away from direct sunlight in a cubboard
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