So I made some dandelion vinegar back in April by picking half a jar of flowers and covering them with white wine vinegar.
I put a ceramic egg cup in there as a weight to keep the flowers under the vinegar. I put it in a dark cupboard for a month. Actually, 6 months, because I forgot all about it!
I strained out the flowers and bottled the vinegar. It is delicious!! Going to use it as a salad dressing.
I highly recommend making this. It’s super easy and has a kind of honeyed taste to it. Still vinegar, of course, but with a twist. Also, allegedly, the health-giving minerals from the dandelions dissolve into the vinegar too.