Dandelion (aka dandy) vinegar is my favorite vinegar to make. Dandelion root is a supreme liver tonic. It acts to alkalize the body and nourish the blood. When combined with vinegar which has a neutral pH it is a great tonic for the blood as well. A diet heavy with meat, carbohydrates, sugar, processed foods and fat will create an acidic environment within the body which is a prime environment for inflammation, bacteria and cancer cells to thrive in. The more alkaline you make your diet the harder it is for disease to thrive in the body. Regular servings of dandelion vinegar in your diet will promote health on a fundamental level for your body. Here is a great way to get the benefits from dandelion year round.
Dandy vinegar has been a staple in our pantry for many years. Recently I realized we were out of my favorite salad treat. When I went looking for a refill from my winter stores, I was surprised to find I didn’t have any dandy vinegar left. I couldn’t imagine how I was out of it but there I was with an empty bottle and nothing to replenish with.
Fortunately, while visiting a friend’s house I noticed her garden had several plants growing already. They looked hearty and ready to harvest. The next day they returned from the gym to find me and the kids digging dandelions out of the garden. Luckily, they didn’t seem to mind me weeding for them.
This is the bounty of plants I harvested from the garden. I always take the whole plant. The sap of the dandelion plant is the key to all the nourishment the plant offers so I don’t want to lose a drop. I rinsed them briefly and wiped them down to remove any residual earth.
I had enough plants to fill two quart mason jars. This will make about 1.5 quarts of vinegar when it is ready in 6 weeks.
Then I added enough apple cider vinegar to cover the plants. I use a chopstick to remove all the bubbles and get maximum exposure between the vinegar and plant material. Run the chopstick around the edge between the glass and the plant material and press down on the plant material until all the bubbles rise to the top. Any air left in the jar is wasted opportunity for the plant and vinegar to do their magic.
Once this is complete fill the jar to the rim. I use wax paper between the top and the vinegar to prevent rust from forming on the lid and tainting the vinegar. Label and put in the pantry for 6 weeks. At the end of the six weeks strain enough to fill a spare vinegar bottle. I leave the rest of the roots in the remaining vinegar to continue to steep. As long as they are submerged they should be fine to rest for any length of time.
Here is the finished product. Can’t wait to use it tonight on the vegetables we get from our CSA. YUM!
I do hope you will give this wonderful treat a try. If you are looking for a superfood to add to your pantry, this is a great place to start. I wouldn’t be without it in my kitchen.