Photo by Stephanie Thurow
These little flavor bombs can be used as a replacement for capers. The bud of the dandelion is a small, green, unopened bud that is often found very close to the ground within the leafy area of the dandelion plant. They pinch off very easily if you give them a little twist while pulling.
Yield: 1 pint
- 2 cups dandelion buds
- 2 cloves garlic, halved
- 1/2 small onion (optional)
- 2 sprigs fresh thyme (optional)
- 1/2 tbsp. kosher salt dissolved in 1 cup water
- Harvest 2 cups of dandelion buds and soak them in cold water for a few minutes, stirring them around with your hand to remove any dirt or bugs that may have hitched a ride in. Rinse and repeat this process until the buds are clean and the water runs clear. Remove stems and discard any buds that are semi-open and showing yellow petals. You only want to ferment the tightly closed little green buds.
- Pack the buds, garlic, and optional ingredients into a prepared pint jar and cover with brine until the buds are completely submerged. Use a weight to hold the buds under the brine. Use a canning jar lid and ring to tightly close the jar to keep the air out. Store at room temperature, ideally between 60 and 75°F. Keep out of direct sunlight or wrap a dish towel around the jar to keep the sun out.
- Be sure to check on the ferment daily and burp it to release the carbon dioxide that is created during fermentation. This is a 5-day ferment. Once fermentation is complete, store in an airtight glass jar and refrigerate.
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Excerpted with permission Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year by Stephanie Thurow. Copyright 2017 by Skyhorse Publishing, Inc.