Dandelion Bud Capers

Dandelion bud Capers

When I’m out collecting dandelion flowers to make jam I often find about 20% of the tops haven’t opened up in to flowers yet. So I decided to collect these as well and pickle them to use as a substitute to capers in recipes. It’s incredibly simple:

Makes as many jars as you can fill:

  1. Collect the closed dandelion buds
  2. Place in a jar along with a couple garlic bulbs and cloves
  3. Pour over cold white wine vinegar, leave for 3 weeks before eating
  4. Use in any recipe that calls for capers (if they’re heated the flowers will open so best to keep them cold adding them at the end)