DANDELION CAPERS

May 1, 2015

I’ve been waiting forever to show you this recipe. I love making delicious food from stuff that grows in everybody’s front yard. Dandelion capers are super cheap and easy to make. You’ll probably earn some weird looks – but they are just as good as real capers – seriously :)

You can make this with flower buds from dandelions or daisies. The bigger dandelion capers make great additions to any cheese or antipasti platter while the smaller daisy capers go great in salads.

I like to take the jar I’ll be using to can the capers with me when hunting for flower buds. I place the flower buds loosely in the jar and fill it up until they are piling up on top. Without their tentacles and slightly blanched they will fill the glass nicely.

 

DANDELION CAPERS

  • handful dandelion flower buds
  • 100ml water
  • 100ml white wine vinegar [good quality]
  • 1 teaspoon salt

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_ collect fully closed dandelion flower buds

[I like to remove the little ‘tentacles’ in the bottom – but you don’t have to – doesn’t change anything taste-wise] 

_ wash flower buds

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_ combine water, vinegar and salt

_ bring to a boil [make sure the salt is dissolved]

_ blanche the flower buds for 20-30 seconds [they will open up slightly and reveal the yellow flower pedals] 

_ transfer flower buds to a sterile glass and cover with the hot vinegar mixture

_ screw on the lid tightly

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_ keep in a cool and dark spot

_ after about 2 weeks the dandelion capers will be good to eat

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