Use these pickled buds as a condiment like any pickle; mix into tuna, egg, green or potato salad; and enjoy straight from the jar!
The amounts of ingredients will depend on the size of your jar.
Dandelion flower buds – tightly closed. Not ones that have simply closed up for the night, but ones that have not yet opened.
Garlic – chopped
Onion – chopped
Ginger – chopped
Tamari or Soy Sauce
Apple Cider Vinegar
Put about a half inch of garlic, onions and ginger on the bottom of the jar.
Fill with dandelion buds about a third of the way up.
Add another half inch of garlic, onions and ginger.
Add another third of dandelion buds.
More garlic, onions, ginger, then fill jar with dandelion buds.
Pour 1 part tamari or soy sauce to 3 parts apple cider vinegar into the jar.
Cover with a plastic lid or put a bit of waxed paper between dandelions and metal lid so the vinegar will not rust your lid shut!
Let it sit for 3 weeks on your counter.
No need to ever refrigerate your pickled buds.