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.
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.
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