Dissolve the salt in water and pour over the dandelion buds in a wide mouth mason jar.

Seal with a mason jar fermentation kit and ferment at room temperature for 7 to 10 days. Test them at this point, and if you'd like them more pickled, continue the fermentation for a few more days.

Once they're pickled to your liking, remove the fermentation kit and attach a standard lid. Store in the refrigerator for up to 2 months (possibly longer). They'll continue to slowly pickle further in the refrigerator, just keep them below the water line to keep them from spoiling.