Pickled Dandelion Capers
This method of making dandelion capers uses salt and vinegar to create a pickle that can be canned for long-term preservation or stored in the refrigerator for a few months.
Servings: 1 pint
Ingredients
- 2 cups dandelion buds
- 2/3 cups vinegar
- 1/3 cup water
- 1 tsp salt
Instructions
- Bring the water, vinegar and salt to a boil and stir to dissolve the salt.
- Pack the capers into mason jars, and pour the brine over the top.
- Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.