Dandelion capers

Ingredients:

• 1/4 Cup dandelion buds (The buds can be located at the base of the dandelion flower stem, or in the center of the leaves. Gently extract the bud with a knife tip or foraging tool for optimal harvesting.)

• 2 Garlic cloves

• 2 Black peppercorns

• 1 Cup white vinegar

• 1 Tablespoon flaky sea salt

• 2 Teaspoons sugar

Directions:

• Soak the dandelion buds in some warm water to remove any dirt or possible critters. Let them dry on a paper towel.

• In a small saucepan, add the vinegar, peppercorns, salt and sugar and simmer until dissolved.

• Using a sterilized jar, add the dandelion buds and garlic clove, then pour over with the brine.

• Screw on the top and place the jar upside down on a kitchen towel. Let the jar come to room temperature before flipping back over, then storing it in the refrigerator.

• Dandelion capers can be used instead of normal capers. They are delicious and slightly more mild in flavor.