False capers made from dandelion buds

Ingredients for 6 servings:

• 350 g dandelion (dandelion buds)
• 1 liter of water
• 100 g salt
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 1 tbsp sugar
• 250 ml apple cider vinegar

Instructions

Working time approx. 1 hour; Rest period approx. 16 days; Cooking/baking time approx. 10 minutes; Total time approx. 16 days 1 hour 10 minutes

taste more aromatic than the real ones

Of course, dandelion buds aren’t available for purchase. You have to go out into nature in early spring and find an unsprayed meadow with plenty of dandelions. The buds are best found when the first yellow flowers open. Pick the closed, round buds that grow from the center of the foliage. Buds that are already open are unsuitable. At home, wash the buds, bring the salt and water to a boil, and pour the hot water over the buds. Cover so that all the buds are pressed into the liquid. Let it steep for two days. Roast the pepper, coriander, and fennel in a pan without oil. Divide the mixture among sterilized, small jars. I used empty caper jars. The number of jars needed depends on the number of buds collected. Bring the vinegar, sugar, and buds to a boil and pour the hot mixture into the jars. Immediately seal with lids. Let them rest for two weeks, and the fake capers are ready to eat.