>> Large jar with lid
>> As many dandelion leaves (and roots if desired) that will fit into the jar
>> Organic cider vinegar
Thoroughly wash and dry the dandelion leaves. If using roots as well then scrub the roots clean, then chop into medium-sized pieces.
Stuff the jar with as much dandelion as you can. Next, pour the organic cider vinegar into the jar until dandelions are covered. Poke with a skewer (or something similar) to ensure all air has escaped.
Put lid on. If you are using a mason jar or any other jar with a metal lid be sure to place a layer of thick plastic between the mixture in the jar and the lid. (The acid from the vinegar will cause a metal lid to rust.)
Store the jar in a cool, dark location for 6 weeks. It can be left longer for a stronger flavour if desired. Strain and return into jar.
Wild Edibles in Recipe: Dandelion
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Edible Trees and Shrubs in Recipe:
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