Mock Capers

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Salad
Cuisine	European
Servings (Default: 1)

Ingredients

2 cup (s) daisy and / or dandelion buds
0.5 teaspoon ½ salt
125 ml vinegar, (herb vinegar)

Instructions

Sprinkle the closed flowers of daisies and / or dandelions with salt and let stand for about 2-3 hours.
Bring the herb vinegar to the boil and let the buds swell up briefly. Then strain the vinegar and bring to the boil a second time. Pour into a small screw-top jar together with the flower buds and close tightly. After a few days, bring the vinegar to the boil again and add it to the buds again. Store in a cool and dark area. After about two weeks you can try the wrong capers.
Tip:
These false capers are far too good for the well-known Königsberger Klopse. The small daisy capers taste spicy and go well with spicy salads with sheep`s cheese, while the large dandelion capers can be served on a starter plate like olives. They go well with boiled eggs and mustard sauces as well as fish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.