John Myers
Ingredients for 1 servings:
- 3 handfuls of buds (dandelion buds)
- 5 tbsp vinegar
- 5 tbsp water
- 2 tbsp honey or sugar
- some salt
- some pepper
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
Capers with a twist! In spring, you can find lots of dandelion buds. They’re rich in healthy nutrients. I look for a meadow that’s not often visited by dog walkers and isn’t near a road – then I harvest the dandelion buds before they’ve opened. The buds can be small or large – it makes no difference. At home, I wash the buds thoroughly and let them drain. Then I prepare a brew from equal parts vinegar and water, a sweetener (sugar or honey), and spices (salt, pepper). I always mix the brew a little to taste; I like my brew a little sweeter. I heat the brew and bring it to a boil. Then I add the buds and let them simmer for two to three minutes. Some buds will open a little, and you can see the yellow petals through – that’s okay and it only looks better afterwards. After a maximum of three minutes of cooking time, I fill the bud capers into freshly boiled jars and seal them immediately. The buds keep in the jar for several months, and I use them like capers—on pizza, on salad, or simply with cheese.
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