Is your yard filled with brilliant yellow dandelions? Don’t regard them as just another pest! Try making these delicious and salty dandelion capers!
I really enjoy finding ways to use plants that I can find growing wildly around my yard and woods. While it probably seems weird to some, I love the feeling of getting back to nature and gaining the knowledge of what is and isn’t usable.
One recipe that I have grown to love is homemade capers! These homemade capers are so easy to make and allow me to use a plant that grows in abundance here… Dandelions!
What are Capers?
You can find a jar of capers on any grocery store. They may look like tiny olives, but they are actually pickled flower buds! These flower buds are picked off of a bush known as a caper plant. Caper plants grow in the Mediterranean and parts of Asia.
I live in North America where there are no caper plants but thankfully dandelions make a wonderful replacement!
How to Harvest Dandelion Buds
Besides fun wish flowers for kids, poor dandelions get a bad rap! Not only do they make excellent pollinators, every part of the dandelion is edible. The leafy greens make a tasty salad, the flowers can be turned into a bright and sunny homemade jelly and you will find many versions of dandelion root coffee.
For this recipe we will be harvesting the flower buds of the plant. They are the tight, round balls where the yellow flower will emerge from. Pick the smallest ones you can find that have no signs of opening. This part may be time consuming. Wash them thoroughly before pickling.
What You Need to Make Dandelion Capers
You will need:
- Dandelion flower buds
- Water
- White vinegar
- Salt
I’m going to keep this recipe simple but you can also add dill, garlic and even some chili peppers to this depending on your taste buds!
How to Make Dandelion Capers
After harvesting your dandelion flower buds, clean them well and pack them into clean 8oz mason jars, leaving an inch of head space.
In a large pot on high heat, bring the water, vinegar and salt to a boil. When the salt is fully dissolved, remove the pot from the heat and pour the brine over the dandelion flower buds.
Place the lid on the jars and seal them well.
Allow the jars to come down to room temperature and then place them in the fridge.
Let the dandelion capers rest for 48 hours before enjoying.
Can You Can Dandelion Capers?
You can waterbath can dandelion capers for long term storage!
To waterbath can your dandelion capers, boil the jars on a stove top for 10 minutes after sealing the jars. Make sure the jars are fully submerged in the water. Remove the jars from your canner, let them cool and store to your preference.
How to Eat Capers
Capers are a delicious garnish for steaks, salads and pastas.
One of my favourite ways to snack on them is on a bagel with cream cheese and Everything Bagel Seasoning!
Dandelion Capers
Salty and floral dandelion capers are perfect on salads, steaks or as a side snack!
Ingredients
- 3 oz dandelion buds
- 1 cup filtred water
- 2/3 cup white vinegar
- 1/4 cup kosher salt
Instructions
Pick dandelion buds in trusted places.
When dandelion buds have been harvested, wash them free of debris and pick off any extra leaves or stems that may still be attached.
Fill a clean jar with the dandelion buds.
In a medium sized pot, bring the water, vinger and salt to a boil.
When the salt is fully dissolved and the brine has been brought to a rolling boil, pour over the dandelion buds.
Seal the jar and allow to come to room temperature before storing the fridge for 48 hours.
After 48 hours, open the jar of dandelion capers and enjoy!
Notes
This recipe follow a quick pickling method. To water bath can the dandelion capers, process your jars in a canner for 10 minutes.
Other Recipes You Should Try!
Middle Eastern Pickled Turnips
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17/06/2022 at 6:31 am[…] Dandelion Capers […]