sweet + sour pickled dandelion buds


Pop, pop…pop, pop, pop…pop!

My garden is gradually turning sunny yellow with every blossom. Our winter was so mild and spring so unexpectedly warm that I have definitely…uh…kinda fallen behind on weeding. Just a little. The plants seem to be well aware of this fact and have taken advantage of my delayed gardening instinct. At least inspiration is creeping in!

I first heard about pickling dandelion buds from the wonderful Rosalee de la Foret. After playing with her recipe, I discovered something really special. Something you are going to want to make too. Like, right now.


sweet + sour pickled dandelions

1.5 cups of tightly closed, freshly harvested dandelion buds

2 garlic cloves, pressed

1 tbsp fresh grated ginger root

1 tsp organic yellow mustard seed

1 organic bay leaf

1/3 cup local honey

organic tamari or shoyu sauce

organic apple cider vinegar

Gather dandelion buds emerging from the base of a basal rosette or that are shooting up further along the flowering stalk, but have not bloomed. You want to look closely and be sure that the flowers haven’t yet opened. They should be vibrant green and tightly closed, otherwise you will end up with a jar full of limp, floaty flowers trying to go to seed – and you can’t take that to a party! If you compare multiple plants, you will easily recognize the difference. Pluck each bud from its stem. Take a look at the first two pictures above and pull off the leafy whorl of bracts just below the bud. If you don’t feel like going through this step, it will be okay, but you won’t ever bare the cool mark of dandelion latex staining your fingertips. Just fyi.

Dump the dandelion buds into a pint jar. Add the garlic, ginger, mustard seed, and honey. Pour the shoyu or tamari until the jar is 1/3 full. Fill the remainder with apple cider vinegar and top with a bay leaf. Shake, shake, shake. Allow to pickle for one week in the refrigerator. Eat. Eat. Eat. Eat. Eat.

These are ridiculously delicious alone, on a cheese plate, in stir fry, salads, omelettes, sandwiches, on pizza, and in tacos too.


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3 Thoughts on “sweet + sour pickled dandelion buds

  1. shana lipner grover on August 11, 2013 at 5:52 pm said:

    I’m going to try this recipe with the many thick purslane stems I have in my garden. I love the tang of purslane and think the flavor will blend lovely with sweet and sour yumminess!

  2. i love your blog! and the photographs are delicious! thanks for the inspiration. http://www.ceireskitchen.com

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