Dandelions are getting a makeover in the public eye. Sure, they’re weeds marring the green lawn perfection. But the health benefits and culinary side of them have been getting increasing attention. Greens bursting with flavor and calcium, vitamins A and C, and iron, they are abundant and generally free.
This recipe for naturally fermented (pickled) dandelion buds shouts gourmet but is the easiest way to preserve the ever-present weeds. No boiling, no vinegar, just easy. Bonus points because you also get some naturally fermented goodness, with all the probiotic bennies. Be sure to use dandelions from areas that are clean — no chemical sprays, no road dirt, and ideally, no animal waste (though they will be washed off just in case).
1 Cup or more fresh dandelion buds (unopened flowers)
2 Cloves Garlic, Chopped
Step One: Wash the dandelion buds well. No need to trim unless it’s your preference.
Step Two: Add garlic to a pint or larger jar and top with washed buds.
Step Three: Mix brine by adding 3 Tbsp Salt to 4 Cups Water. You can use any amount you need but follow these proportions. Pour brine over dandelion buds.
Step Four: Press the cabbage leaf on top of the buds/garlic to make sure they are submerged. Weight with a jar. You can also use just the jar but the leaf is easier in our experience. Cover with a light cloth or coffee filter to keep dust free. They will be fully pickled in a week or so. Taste and enjoy.
Great on salads, for snacks, or even in pasta. Refrigerate for up to 2 months.