Springtime brings an abundance of dandelions to my parents’ yard in the country. The bane of my dad’s precious lawn, these buds become a tasty addition to a cheeseboard or fried fish – toss a few tablespoons of them in hot oil until they puff and crackle, and serve as an accompaniment to fried pickerel. Pick these when the buds are small and unopened, and stuff as many in a jar as you can.

You’ll need:
1 half-litre glass jar
enough young dandelion buds to fill the jar
1 lemon
1/4 c vinegar
2 tablespoons of pickling salt
1 tsp each of black or green peppercorns, chili flakes, mustard seed
4-6 whole cloves
1 bay leaf
boiling water

Wash your dandelion buds under cold water in a fine mesh strainer or colander to get rid of any hitchhiking insects. Zest your lemon (set aside zest) and slice in half. Juice one half of the lemon and cut the other half into thinly sliced half-rounds. Into the bottom of the jar, put your spices and salt before packing your jar with the dandelion buds, layering with the lemon slices as you fill it. Once your jar is filled, pour in your lemon juice and zest, your vinegar and top the remaining space with hot, freshly boiled water. Seal the jar and shake well, and leave it upside-down on the counter to allow the hot liquid to creat a seal with the lid (place it in a dish if you’re worried about leaking).
The next day, flip over your jar and leave it in a dark corner of the kitchen to cure. Leave it on the counter for about two weeks, shaking well every few days, before placing in your fridge. Leave it in the fridge for another week before cracking it open and enjoying these sour, pickled buds as a delicious alternative to traditional capers.