First, be absolutely sure no pesticides are used on the lawn (these ones are particularly nasty since they don’t wash off as readily). Dandelion leaves are rather tasty when properly cultivated and are a high source of vitamin C. They are also mad bitter. The base part of the flower is even more intensely so, which means we need to take care to remove them entirely. Also, the flowers wilt and brown quickly, so we must be swift—the entire process from pickin’ to picklin’ should take no more than an hour or two. If that’s not enough of a pain in the ass, the final infusion is best if consumed within a week as the flavor quickly breaks down.
Add about 1” worth of vodka to a glass jar and seal it loosely.
Pop the flowers off the stems and rinse in distilled water. Lightly pat dry (leaving a little dampness is OK).
With a paring knife, remove the entire green base from the flower and immediately put the flower into the vodka, swirl, and reseal. Repeat for the rest of the flowers (once you get a good knack, it’s OK to cut five or so at a time before adding to the vodka). If the # of flowers piles up higher than the vodka, add more until covers as you go along.
Give the jar a look, the dandelions will clump together and form a layer. That layer should be about a third the overall height (the other two thirds vodka). Add more vodka if needed.
Pour through a metal strainer and refrigerate. Best if consumed within a week.
This would probably also be tasty using gin–give.