How to prepare dandelion “capers”: tasty and healthy

Capers are a staple food of our culinary tradition. The “classic” capers are nothing more than the flower buds of the homonymous plant. But did you know that dandelions also produce edible buds?

If collected when they are still very small, dandelion buds can be stored and consumed in the same way as capers. We’ll explain how to do it below.

The first thing to do is find some very small dandelion buds . Don’t pick the unopened flowers that are on the top of the plant, but the closed buds that are closest to the ground.

Dandelions produce not just one flower, but several throughout the season. Even if you collect all these secondary buds, the plant will still produce flowers.

Now that you have the dandelion buds , it’s time to pickle them using vinegar and salt. This method will allow us to keep them for a very long time.

You need: 150 grams of dandelion buds, 150 ml of vinegar, 80 ml of water, 1 tablespoon of salt.

Bring the water, vinegar and salt to the boil, stirring well to dissolve. Put the capers in glass jars, and pour the brine over them.

Close and store in the fridge. Alternatively, process the jars in the water bath for 10 minutes. This last method will allow us to keep the jars out of the fridge.

Important: This website does not give medical advice, nor does it suggest the use of techniques as a form of treatment for physical problems, for which medical advice is required. In case you decide to apply the information contained in this site, the same does not assume responsibility. The intention of the site is to be illustrative, not exhortative or didactic.