You may make lemonade when life gives you lemons, but when your yard is full of dandelions, why not try making dandelion vinegar? Below are two easy approaches: an infused vinegar or a vinegar made from scratch using sugar and water. Dandelion blossoms and leaves are edible and flavorful — this is a lovely recipe to try when the yellow flowers are in bloom.
– Bettye
🌼 Dandelion Vinegar Recipe
The delicate floral notes of dandelions can be easily masked by stronger ingredients, so I prefer making dandelion vinegar from scratch for the best flavor. It only takes three simple ingredients and a bit of patience. You’ll need:
- Fresh dandelion blossoms
- 2 tablespoons granulated sugar
- 2 cups water
Gather enough dandelion petals to fill a pint jar. Pick from areas that aren’t near roads and that haven’t been sprayed. If you’re harvesting on someone else’s property, ask permission first.
How to Make Dandelion Vinegar
Dissolve the sugar in the water, stirring until fully combined.
Rinse the dandelions gently to remove dirt and any insects. Remove the yellow petals from the green bases and stems (discard the green bits). Pack the petals into a clean pint jar, leaving some headspace at the top.
Pour the sugar water over the packed petals so they’re fully submerged. Use a jar weight or a clean small glass to keep the petals under the liquid — anything exposed to air can mold. Cover the jar with cheesecloth secured by a rubber band to keep out dust and insects. Leave the jar at room temperature to ferment for one week.
After one week, strain out and discard the petals. Recover the jar with cheesecloth and let the liquid continue fermenting at room temperature for another 2–3 weeks. Agitate the jar occasionally and skim any foam that forms on top.
The vinegar is ready when it smells like vinegar rather than alcohol. Once finished, store it in the refrigerator. To allow a little air exchange while keeping contaminants out, you can cover the jar loosely with a plastic bag secured by a rubber band.
Dandelion blossoms lack the astringency of the greens and add a gentle sweetness that balances sharp vinegar. This light, mild vinegar works beautifully in vinaigrettes, salad dressings, hollandaise, brines, and braises.
Dandelion Infused Vinegar
Infusing vinegar is simple: place clean dandelion petals in a jar, cover with a mild light-colored vinegar (white wine vinegar, apple cider vinegar, or white balsamic work well) in roughly a 1:1 ratio, weigh the petals down so they stay submerged, cover with cheesecloth, and let sit at room temperature. The vinegar will be pale yellow and ready to strain in two to three weeks. Longer infusions deepen the flavor.
Watch How to Make It!
Dandelion Vinegar Recipe
Summer Yule
Ingredients
- 2 cups dandelion blossoms
- 2 tablespoons granulated sugar
- 2 cups water
Instructions
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Stir to dissolve the sugar in the water.
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Rinse dandelions gently, remove yellow petals from stems and green bases, and pack petals into a pint jar leaving some headspace.
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Pour the sugar water over the petals so they are fully submerged. Use a weight to keep them under the liquid. Cover with cheesecloth and let ferment at room temperature for one week.
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After one week, strain and discard the petals. Recover the jar with cheesecloth and ferment another 2–3 weeks at room temperature, agitating occasionally and skimming foam as needed. Store finished vinegar in the fridge.
Equipment
- Wide-mouth pint jar
- Cheesecloth or breathable cover
- Jar weight or small clean glass to keep petals submerged
Notes
💭 Expert Tips from Dietitian Summer Yule
This recipe is simple and low in calories. While dandelions are used traditionally for a variety of purposes, authoritative sources note there’s limited scientific evidence for specific health claims. Enjoy this vinegar for its flavor rather than medicinal benefits.
A vinaigrette made with infused oil and this mild dandelion vinegar makes an easy, flavorful salad dressing. If you’re watching calories, use more vinegar and less oil — you’ll still get great taste.
Nutrition note: Nutrition information is an estimate for one serving and will vary depending on ingredients used.
nutrition info disclaimer
All recipes may not suit every medical need or personal preference. Consult a registered dietitian or physician if you need tailored advice. Nutrition information is an estimate and will vary by ingredients and brands.
Nutrition
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👨🍳 Dandelion Flower Recipes
Other ways to use fresh dandelion flowers and greens:
- Dandelion Oil: Fill a jar with flowers, cover with oil, let sit for a few weeks, then strain. This infused oil is commonly used for moisturizing skin (not for eating).
- Dandelion Flower Tincture: Cover flowers with vodka in a jar, steep for a few weeks, then strain for a flavored spirit.
- Dandelion Tea: Steep dandelion leaves or roots in hot water for a simple herbal tea; add honey or lemon to taste.
- Dandelion Lemonade: Mix chilled dandelion tea with lemon juice and honey, serve over ice.
- Dandelion Jelly: A sweet jelly made from dandelion petals with a honey-like flavor.
- Dandelion Chips: Toss leaves with olive oil and salt, then bake until crispy for a savory snack.
- Dandelion Burgers: Combine cooked dandelion greens with mashed beans, breadcrumbs, and spices, form patties and grill or bake for a vegetarian option.
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