Dandelion Capers
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Serves: 8
 
Ingredients
  • 50 gr closed, green dandelion flower buds (about half a cup)
  • 1 bay leaf
  • 4 whole black peppercorns
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 200 ml mineral water
Instructions
  1. Collect dandelion buds and place them in a glass jar. Add 1 bay leaf, 4 whole black peppercorns, and 1 minced garlic.
  2. Make the brine by mixing salt and water. Mix the brine well until the salt is completely dissolved.
  3. Pour the brine into the glass jar with all the ingredients and place a weight, a stone or something that keeps all buds and spices in the jar submerged under the salted water. For this you can place a narrower glass jar on top to keep everything submerged under the brine.
  4. Leave to ferment in the dark and at room temperature for 3 to 7 days covered with a cloth.
  5. After that time close the jar and store in the fridge, it will keep great for months.
Culinary Tips
It is important to collect the flower buds before they are fully open, usually during the last weeks of Spring. I've fermented some that were slightly open, but the taste differs and they result in softer capers.
If you want a stronger flavor you can leave them to ferment at room temperature for up to 15 days. Keep in mind that the more days you leave them to ferment out of the fridge, the stronger and more intense their flavor will be.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/dandelion-capers/