Now that you have the  dandelion buds  , it’s time to marinate them with vinegar and salt. This method will allow us to keep them for a very long time.
You need: 150 grams of dandelion buds, 150 ml of vinegar, 80 ml of water, 1 tablespoon of salt.
Bring the water, vinegar and salt to a boil, stirring well to dissolve. Put the capers in glass jars and pour the brine over them.
Close and store in the refrigerator. Alternatively, process the jars in a water bath for 10 minutes. This last method will allow us to keep the jars out of the fridge.
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