How To Make Dandelion Vinegar
Dandelion vinegar is a herb-infused vinegar that is used as a cooking ingredient as well as an effective health supplement. Dandelion herb is traditionally used as a medicine to treat kidney problems and is also a supreme liver tonic. When combined with vinegar, this herb also improves your blood composition. Dandelion roots basically act to alkalize the human body and nourish it.
As a cooking ingredient, Dandelion vinegar makes a great addition to salad dressings and is one of the basic ingredients of homemade mustard. It is also widely used to make homemade pickles. A diet heavy with meat, fats, carbohydrates and processed foods creates an acidic environment within the body, which is a perfect medium for inflammation and diseases to thrive in.
However, the alkaline nature of Dandelion vinegar cancels out acidity, preventing diseases and other complications.
Prep time: 6 weeks
Cook time: 4-5 min
Total time: 6 weeks and 5 min
Yield: 1.5 quarts of vinegar
Utensils: Glass jar with an airtight lid, chopstick, wax paper, knife, cutting board.
Ingredients:
Quart glass jar with plastic lid
Fresh dandelion tops
White vinegar, Apple cider vinegar
Instructions
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1
Wash the dandelion tops thoroughly. Cut the stems and roots and discard them, as they taste extremely bitter and should be used only if you are making Dandelion vinegar to use it as a herbal medicine.
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2
Mince the dandelion leaves and flowers into fine small pieces. The vinegar's flavour will benefit with smaller pieces of dandelion.
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3
Fill the glass jar with chopped dandelion leaves and flowers, leaving about 2 inches of space at the top.
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4
Heat the white vinegar or cider vinegar until it is steaming hot.
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5
Pour this hot vinegar into the jar to cover the plants.
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6
Use a chopstick to remove all the air bubbles, running it around the edge between the jar and dandelion leaves and flowers.
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7
Screw the lid tightly on the jar. You should also place a wax paper between the lid and the vinegar to prevent rust from forming on the lid.
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8
Place the jar in a cool, dark place for six weeks to allow the vinegar to penetrate the dandelions.
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9
After six weeks, strain the chopped dandelion leaves and flowers from the vinegar and discard.
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10
Your homemade dandelion vinegar is ready. Store it in a cool, dry place and use as per your requirements.
