Dandelion Capers
Turn dandelions from your yard into tasty, tangy capers.
Equipment
- Mason Jars
Ingredients
- 2 cups Dandelion Buds
- ⅔ cup Vinegar, either regular or cider, as long as it's at least 5% acid
- ⅓ cup Water
- 1 tsp Salt
Instructions
- Clean dandelion buds and discard any that are too large, close to opening, or in bad shape. Pack dandelion buds into mason jars.
- Combine vinegar, water, and salt in a pot and bring to a boil, ensuring salt is dissolved.
- Pour brine over dandelion buds, leaving a ½ inch headspace.
- Refrigerator pickles:Put lid on and place jar in the fridge. After a week or so, they will be ready to eat.Water bath canning:Wipe rims and screw lids on to fingertip tightness. Process in a water bath canner for ten minutes. When the ten minutes is over, remove pot from heat and let sit for five minutes. Carefully remove mason jars and set on a towel on the counter to sit overnight. In the morning, check that the lids have popped / sealed; if they have, they can be stored in a cool dry place, if any jars haven't sealed, refrigerate them and consume them first.
Notes
Any size mason jar can be used. I tend to use one-cup or half-cup jars.
If you have more or less dandelion buds, this recipe can be easily multiplied or divided as needed.
If you find you're short on brine, top off jars with vinegar.