Dandelions are about to bloom. The leaves are growing bigger, and the flower stems are reaching for the sky. While weeding in the garden, I noticed those tight little buds—full of flavor, refreshing and slightly bitter—emerging eagerly. I couldn’t resist and set some aside.
Ingredients
55 g of unopened dandelion buds
55 g of water
55 g of white or apple cider vinegar
0.5 g of salt
Olive oil (as needed)
Aromatics (to taste)
Preparation
Cleaning
Start by gathering each bud, keeping about one centimeter of stem attached.
Using the edge of a sharp knife, gently scrape the stem, and remove all outer bracts (the two rows at the base).
If the bracts are already falling off or the bud has started to open, you can set those aside for other uses—such as tea or salad—but not for making capers.
This is a slow and delicate process, but it truly enhances the final result.
Cooking
Bring the water, vinegar, and salt to a boil.
Add the buds and boil for about 50 seconds.
Stir gently, then let them cool.
If any buds open during cooking, don’t jar them—just enjoy them in a salad or as a simple snack.
Seasoning and Preservation
Place the cooled buds in a small sterilized jar with your chosen aromatics—garlic, erbs, leaves, peppercorns, cloves, or other spices.
I used one clove of fresh garlic, two bay leaves, and five black peppercorns—a pleasantly balanced blend.
Fill the jar with good olive oil to the top and let it rest for at least two weeks before using 🙂
