Dandelion Capers

Its that time of year when flowers and trees start to bloom. Its also that time when we get to forage and look for nature’s little gems. I have been waiting all year to try out this recipe since last year I was too late and missed all of the dandelions blooming. Right now the flowers are just about to sprout and the buds are forming.

The first thing you need to do is collect 1-2 cups of buds. You can do this by recruiting some help. Teach your kids to forage and soon you will have enough to pickle…and it keeps them busy for a while.

Make sure you are collecting the buds in areas where dogs don’t play or a place with a lot of foot traffic. Hopefully you have some dandelions roaming around your garden. I know I do and you will probably see more recipes using them this year.

The smaller buds closer to the base of the dandelion will be crunchier. These are the ones you want to pick. When you have collected enough, you will need to wash them really well.

I like to rinse them a few times and then soak them in some water just to make sure they are clean.

Place the clean buds in a mason jar. For the pickling liquid, boil 2/3 cup of vinegar, 1/3 cup of water and 1 tsp of salt until the salt dissolves. Pour this over the buds.

I saw this try while I was looking at pickling recipes. Take a bit of cabbage and place it on top of the buds. The cabbage will act as a weight and will ensure that the buds stay submerged.

Seal the jar and place in the fridge for a couple of days. The longer you wait the more pickled the buds become. Enjoy.

Inspiration: https://practicalselfreliance.com/dandelion-capers

Dandelion Capers

  • 1-2 cups of dandelion buds
  • 2/3 cups white vinegar
  • 1/3 cup water
  • 1 tsp salt

Clean 1-2 cups of dandelion buds in mason jars. Bring the water, vinegar and salt to a boil until the salt is dissolved. Pour the liquid over the buds and cover. Refrigerate for a couple days. The longer you leave them, the more pickled they become. Enjoy on some salad or with some cheese and crackers. The are nice little salty tart bites. The smaller the buds (closer to the base of the dandelion, the crunchier they are.) Enjoy.

Try some of our other recipes: https://eatitnoworeatitlater.com/recipe-list/

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