Fermented Dandelion Flower Buds

Dandelion Bud Pickles offer a unique and flavorful twist to traditional pickling recipes. These small pickles, made from tightly closed dandelion buds, have a distinctive taste that can be compared to capers. With the addition of garlic, onion, ginger, and red goji berries, these pickles boast a complex and tangy flavor profile. Use them as a garnish, a topping, or a flavorful ingredient in various dishes. The fermentation process transforms the vibrant green buds into dull green pickles, intensifying the flavors and creating a delightful sourness with hints of ginger and garlic. Get ready to experience the unique and tangy flavors of Dandelion Bud Pickles!

Yield: About 1 pint
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 2 cups dandelion buds
• 1–2 heads garlic, cloves separated
• 1 onion, sliced in wedges
• 1 (1-inch) piece fresh ginger, chopped
• 2 tablespoons red goji berries
• 1–2 cups Basic Brine (1 tablespoon unrefined sea salt to 1 pint unchlorinated water)

INSTRUCTIONS:

1. In a bowl, combine the dandelion buds, garlic cloves, onion wedges, chopped ginger, and red goji berries. Mix well to ensure even distribution of ingredients. Transfer the mixture to a quart jar.
2. Pour enough basic brine into the jar to completely cover the mixture. The dandelion buds may want to float, so place some of the larger onion wedges on top to keep everything submerged under the brine. Reserve any leftover brine in the refrigerator (discard after 1 week and make a fresh batch if needed).
3. Use a quart-sized ziplock bag filled with water as a follower for this ferment. Place the bag on top of the mixture to prevent the small ingredients from floating above the brine. Remember to submerge everything in the brine for optimal results.
4. Set the jar aside on a baking sheet in a cool location, away from direct sunlight, to ferment for 5 to 7 days. During the fermentation period, monitor the brine level and press the buds back into the brine or top off with reserved brine solution as needed. Some harmless scum may form on top, but consult the appendix if you have any concerns.
5. As the buds ferment, they will lose their vibrant green color and the brine will become cloudy. This is an indication that the pickles are ready to be tested. The buds will appear dull green, and the flavor of both the buds and brine will be slightly sour, with distinct ginger and garlic notes.
6. Store the pickles in the same jar in the refrigerator with the lid tightened.

TIPS:

• When selecting dandelion buds for pickling, choose buds that are still tightly closed for optimal texture and flavor.
• You can use dandelion bud pickles as a delicious alternative to capers in various dishes.
• To keep the dandelion buds submerged in the brine during fermentation, place larger onion wedges on top of the mixture.
• Use a ziplock bag filled with water as a follower to prevent small ingredients from floating above the brine.
• Monitor the brine level during fermentation and top off with reserved brine solution as needed to ensure the pickles remain submerged.
• It’s normal to see some harmless scum on top of the brine during fermentation, but consult the appendix if you have any concerns.
• Dandelion bud pickles are ready when the buds have turned dull green and the flavor is slightly sour with hints of ginger and garlic.
• Store the pickles in the refrigerator with the lid tightened for optimal freshness.
• Enjoy dandelion bud pickles as a flavorful garnish, topping, or ingredient in various dishes. Get creative and explore different ways to incorporate them into your meals.