Dandelion Capers

By : | 11 Comments | On : April 7, 2015 | Category : Food, Foraging, Pickling, Preserve, Recipes, Vinegar

Early spring means plentiful foraging. Dandelions are among the first wild edibles of the season and are easily recognized by the majority of people. The entire plant is edible and has so many uses.

Dandelion is incredibly good for you with many health benefits and medicinal uses.

Have you ever eaten capers? Capers are pickled flower buds, usually from the caper bush, capparis spinosa. The smallest most immature buds, called nonpareil (meaning without equal or unparalled), are most prized. The tiny salted, pickled capers pack big flavor and can be used sparingly in salads and other dishes in the same manner you’d use olives.

For my first caper caper this year, I harvested enough immature dandelion buds to fill a one pint jar. Once prepped, this made for a half pint jar of capers.

You want the buds that are at ground level and have no stem. Look deep in the center of the plants.

Once you’ve finished harvesting, remove the sepals. This is easier than it may seem, but time consuming none the less. I spent 2 hours removing sepals (including a couple short breaks)! I want the best possible product so I find it worth the time. If you don’t; just leave them on.:) More sepals left on the buds makes for a more bitter caper.
You’ll get some decent staining on your fingers! Don’t get a manicure first.:)

Make sure you have enough to fill your jar. I used a half pint mason jar.

Once the sepals are removed, and any over mature buds discarded, place buds in a bowl of ice water for at least 2 hours, or as long as 24 hours.
This helps to mellow any bitter flavors. While soaking, a few more sepals may open up, pluck them off if you like.
A longer soak time will also help to keep the buds from floating in the brine later.

Drain the water and spread buds over a clean dry towel. Sprinkle the buds with 1/2 tsp. sea or kosher salt and fold towel over to cover. Allow to dry.

While buds are drying, sterilize your jar and lid.

Bring 1 1/8 cups of distilled white vinegar to a boil with 1 tbsp. of sea or kosher salt, stir to dissolve salt. The vinegar will cloud temporarily. Once heated it should be clear.
Be sure to use vinegar that is at least 5% acetic acid, a ‘pickling’ vinegar can be found at 7% if you prefer a more sour flavor.

***Alternatively, use half vinegar and half water using the same process. *** After reading many pages supporting the idea of using half vinegar and half water in this process, I still do not feel 100% comfortable recommending this as I am not a biochemistry expert. My research also tells me that many people writing articles about the safety factors of pickling are not biochemists either;). According to my research it is perfectly safe, but use your own discretion. I always use pure vinegar, and my instinct is to stick with that.

Allow vinegar to cool for 20 – 30 minutes.

Add 10 – 20 peppercorns to your jar. 1/2 tsp. mustard seeds would be a nice addition as well.

Fill the jar with the dandelion buds and gently pack into jar. Pour cooled vinegar over the buds to the brim of the jar. Use a toothpick to jostle air bubbles up and out of jar.

Place 3 – 4 bay leaves on top.

Cover with wax paper or plastic wrap to protect metal lid from acid corrosion (from the vinegar) or use a plastic lid. Peanut butter jar lids sometimes fit mason jars. Place lid on jar and seal with ring.

Leave in a cool dark place for 1 – 6 weeks before using. Wait at least 4 weeks for the best flavor.

Once ready, chill in fridge a few hours before serving.

Capers can be heat processed in a water bath for 10 minutes, but the heat will make for softer capers.

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Comments (11)

  1. posted by Mai Tran on April 8, 2015

    This is interestingly new to me. I need to try. Wonder how they taste.

  2. posted by Holly E on April 8, 2015

    I have never tried to grow these before, but these look tasty.

  3. posted by Angel on April 10, 2015

    I never even knew you could eat dandelion capers. Definitely going to try them this year! I might make a 4 oz jar though! :)

    • posted by Yogurt Hydro on April 10, 2015

      Dandelions are very underrated! They are packed with vitamins, and every part is edible including the root. I’d love to hear back if you try it!:)

  4. posted by Sandy Weinstein on April 13, 2015

    i have never heard of this, i have read where dandelions are good for dogs as well as humans, however, i hate them in my yard. i have thought abt making them for my dogs but never for me. so i will have to give this a try.

  5. posted by Ashley Perez on July 1, 2015

    I will need to try that. :0

    • posted by YogurtHydro on July 22, 2015

      I’d love to know how it goes if you do!

  6. posted by Alina Conn on July 7, 2015

    Ooh, I just started to learn how to can with my mother-in-law. I will have to try this.

    • posted by YogurtHydro on July 22, 2015

      That’s great! It’s a great skill to know, and so satisfying! Are you starting with jams?

  7. posted by johnhutchens1 on August 10, 2015

    I have never tried dandelion this way so I will give it a try. I love dandelion. It is a wonderful plant.

    • posted by YogurtHydro on August 11, 2015

      A highly undervalued plant! Many people are unaware they are edible, and incredibly good for you too.:) Years ago when I lived in an apartment, I hunted and hunted for a market that sold the greens and only found ONE, several miles from home – they charged $5 for a small bundle of leaves. I decided to start growing them instead, to the bewilderment of friends and neighbors.:)


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