Use these pickled buds as a condiment like any pickle; mix into tuna, egg, green or potato salad; and enjoy straight from the jar!
When making pickled dandelion flower buds, you’ll want to make sure the flower buds have not opened yet. Check out the picture on the right. The top is a dandelion flower bud that has not opened yet. The bottom is a flower that has opened, been pollinated, and is making seeds. While the seeds may have *some* medicine, the unopened bud is packed full of medicinal goodness.
What you’ll need:
The amounts of ingredients will depend on the size of your jar.
Dandelion flower buds
Tamari or shoyu
Apple cider vinegar.
The dandelion flower buds will be 2 – 3 parts, with the onion, garlic, and ginger being 1 – 1.5 parts. Mix this up in a bowl, and transfer to your jar. Fill your jar 1/3 the way up with your tamari or shoyu, then fill the jar to the top with the ACV. Put on a lid, place the jar on a small plate or in a small bowl, and let steep on the counter for one month. If you use a metal lid, you’ll want to place several layers of parchment paper between the lid and the dandelions to ensure that rust will not happen. You can choose to use a glass or plastic lid to avoid this completely. The pickled flower buds will keep for up to a year in the fridge. You an utilize everything in the jar!