Dandelion Capers

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Dandelion Capers

Dandelion Capers is a traditional British recipe for a classic preserve of unopened flower buds in spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Dandelion Capers.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(2 months maturing)

Makes:

2 jars

Rating:

Tags : Wild Food Spice Recipes British Recipes

Ingredients:

unopened dandelion flower buds (about 1.5l)
12 black peppercorns
8 allspice berries
2 pinches of sea salt
12 mustard grains
1 garlic clove, finely sliced
800ml white wine vinegar

Method:

Wash the dandelion buds and trim the stems. Dry thoroughly and set aside.

Take two 450g jars and divide the black peppercorns, allspice berries, salt, mustard grains and garlic between them then pack in the dandelion buds.

Add the white wine vinegar to a pan and bring to a boil. Take off the heat, allow to cool slightly then pour over the contents of the jars, filling them to the brim. Secure with vinegar-proof lids, label then store in an cool, dark, cupboard for at least 2 months to mature.

Chop for use in salads, or use as a caper replacement.