- 1 quart dandelion blossoms
- 2 cups or more organic apple cider vinegar, (use a good quality vinegar)
- Pack one quart mason jar with dandelion blossom heads.
- Pour in enough vinegar to cover blossoms.
- Cover and store in a cool, dark cupboard for four weeks.
- Using a cheesecloth-lined colander, strain the vinegar of all solids.
- Transfer to a clean, sterilized jar.
- Store in a cool, dark, cupboard for up to one year.
Willow Picking Dandelions~
Until Next Time~