Infusing herbs into vinegar is a great way to add flavour and amp up their benefits. This Dandelion Vinegar recipe is no exception.
Apple Cider Vinegar
Organic apple cider vinegar is traditionally used to regulate insulin levels and improve gut health by starving unwanted bacteria.
In Traditional Chinese Medicine, dandelion roots and leaves are used to treat stomach and liver conditions. They are also commonly used as a diuretic to help flush out the kidneys.
This recipe is easy to make and requires some patience, but it’s well worth the wait.
What You’ll Need:
2 cups Organic Apple Cider Vinegar
500mL Mason Jar
Wax or Parchment Paper
How to Make Dandelion-Infused Vinegar:
- Fill your mason jar about halfway with the dandelion leaves and roots. Next, pour in the apple cider vinegar, leaving about 1/2 inch of space from the top. Mix gently to combine the vinegar and herbs and remove any air.
- Put on a lid and label with the contents and the date. If you are using a mason jar with a metal lid, place a layer of parchment or wax paper between the jar and the lid, as the acid from the vinegar may interact with the metal.
- Store the jar in a cool, dark place for 6-8 weeks, and shake periodically. Leaving the infusion longer will add more dandelion flavour.
- When the time comes, strain the leaves and roots, and enjoy!
To reduce waste, you can keep the pickled dandelion leaves and roots. Add them to salads, marinades, or buddha bowls. Simply leave some of the original brine in with the dandelion.
Disclaimer: We strongly advise limiting intake to one serving daily to ensure a balanced and safe experience. Please consult your healthcare practitioner before adding any new herbs to your wellness routine.
Visit our botanical dispensary here where you can shop for Dandelion and other healing herbs!
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