How To Make Dandelion Capers
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How to Make Dandelion Capers | The Elliott Homestead (.com)
How to Make Dandelion Capers | The Elliott Homestead (.com)
I spent time curled up in bed a few nights ago reading Welcome To The Farm, scratching down a list on the only scrap of paper I could find in the house, setting my preservation intentions for the coming months. I tend to overstock on things I don't need (or we don't eat) and never have enough of what we do eat. On top of that, I had it set in my mind to have fun with my preserving this year. It isn't all about practicality. Part of what keeps me pressing on in this lifestyle is the romantic element of it all - the beauty, the uniqueness, the speciality.Amongst the list of fun preserved goods to put up in the larder this year were dandelion capers. Capers are pickled flower buds, from the caper bush. We don't grow those bushes here (nor can we to my knowledge), so these dandelion capers were a perfect alternative to keep it local. Because Lord knows we've got dandelions (they're very welcomed on this farm!).Dandelion capers can be used just like any other caper would be - as a garnish over meats and fish, mixed into salads, chopped into dressings, cooked into pilafs, etc. I put up only one jar at first to make sure the end product would be worth the effort of more picking - oh was it ever! There are many more dandelion picking days in my future. It should go without saying but use only dandelion buds from non-sprayed or chemically fertilized lawns.
Dandelion Capers
You will need: - 2 cups picked dandelion buds (look close to the ground, you'll see the small green buds about the size of a peanut) - 2 cloves garlic - A few peppercorns and juniper berries, or spices of choice - 3/4 tablespoon sea salt to 1 cup of water, mixed together into a brine
Pick the bottom little frills and any remaining stem off the dandelion buds so that only the top bud is left. Rinse them in cold water before placing them in a glass jar.
Add in the garlic, peppercorns, and juniper berries.
Cover the dandelion buds with enough of the brine to completely submerge them. The dandelion buds will float, so place a piece of plastic wrap over the top of the jar and gently push it down into the jar opening before placing a smaller jar or glass into the larger jar's opening. This will help to keep the buds submerged while they ferment. Oxygen is your enemy with fermentation, so keep those dandelion buds submerged!
Allow the jar to sit out on the counter at room temperature for 5-7 days or until the capers are pickled to your liking.
Store in the refrigerator and use as desired!
Next up on the list? Elderflower champagne! It's going to be a tasty spring. And Amen.
How To Make Dandelion Capers
2 cups picked dandelion buds (look close to the ground, you’ll see the small green buds about the size of a peanut)
2 cloves garlic
A few peppercorns and juniper berries (or spices of choice)
3/4 tablespoon sea salt to 1 cup of water (mixed together into a brine)
Pick the bottom little frills and any remaining stem off the dandelion buds so that only the top bud is left. Rinse them in cold water before placing them in a glass jar.
Add in the garlic, peppercorns, and juniper berries.
Cover the dandelion buds with enough of the brine to completely submerge them. The dandelion buds will float, so place a piece of plastic wrap over the top of the jar and gently push it down into the jar opening before placing a smaller jar or glass into the larger jar’s opening. This will help to keep the buds submerged while they ferment. Oxygen is your enemy with fermentation, so keep those dandelion buds submerged!
Allow the jar to sit out on the counter at room temperature for 5-7 days or until the capers are pickled to your liking.
Store in the refrigerator and use as desired!
How to Make Dandelion Capers | The Elliott Homestead (.com)