Dandelion pickles are a unique and tangy way to preserve the vibrant flavors of dandelion greens and flowers. These pickles make a delightful addition to salads, sandwiches, or as a tasty snack.
Ingredients
- 3 cups dandelion flower buds
- 2 cups water
- 1 cup white vinegar (or apple cider vinegar)
- 1/4 cup granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon black peppercorns (optional)
- 2 cloves garlic, peeled and smashed (optional)
- 1 jar with a lid (pint-sized or larger)
Instructions
1. In a medium saucepan, combine the water, vinegar, granulated sugar, salt, mustard seeds, black peppercorns, and smashed garlic. Bring the mixture to a boil, stirring until the sugar and salt are dissolved.
2. Once the brine is boiling, remove it from the heat and let it cool for about 10 minutes.
3. While the brine is cooling, pack the dandelion greens and flowers tightly into the clean jar.
4. Pour the warm brine over the dandelion greens and flowers, ensuring they are fully submerged.
5. Seal the jar with a lid and let it cool to room temperature.
6. Once cooled, refrigerate the pickles. Allow them to marinate for at least 24 hours before enjoying, but they will taste even better after a few days!
7. Store dandelion pickles in the refrigerator for up to 2-4 weeks.
Aprile's Kitchen 