I looked out of my kitchen window this morning and saw that the buds on the chestnut tree had all burst open. Yesterday they were still buds.
Lots of dandelion flowers have also appeared, even a few dandelion clocks. Walking close to home I picked enough dandelion buds to fill a small jar. The buds were still tightly closed.
PICKLED DANDELION BUDS RECIPE
(Very easy and delicious, especially if you like capers).
Enough dandelion buds to fill a small jar
2 cloves garlic
White wine vinegar
3 bay leaves
Wash the dandelion buds .
Place buds on clean tea towel and sprinkle with salt.
Cover with another tea towel and leave for at least 2 hours.
Put enough vinegar to fill the jar in a pan with
the crushed garlic and bay leaves . (I used 2 dried leaves and 1 fresh).
Bring to the boil.
Then leave to become tepid.
(Hint- Hot vinegar has a powerful smell close the kitchen door and open the windows).
Sterilise the jar (eg., in a moderate 140°C oven, upside down for 10 mins). Fill while it's still hot.
When the vinegar is tepid add the dandelion buds and then fill the jar . Make sure the buds are well covered. Use the bay leaves to make a barrier at the top. Seal tightly.
Leave at least for a week before eating.
Eat within a month.
Keep in the fridge.