DANDELION CAPERS
handful dandelion flower buds
100 ml water
100 ml white wine vinegar
[good quality]
1 teaspoon salt
_ 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
_ 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
_ keep in a cool and dark spot
_ after about 2 weeks the dandelion capers will be ready to eat
LÖWENZAHN-KAPERN
Handvoll Löwenzahnblütenknospen
100 ml Wasser
100 ml Weißweinessig
[gute Qualität]
1 Teelöffel Salz