1.5cupschampagne vinegaror another vinegar you like
About 7 loosely packed cups of unopened dandelion budsyou may be able to fit more in jars depending on the size of your buds
4cleaned rampsgreen leaves removed
4two inch pieces of lemon zestwhite pith removed
Bring a pot of water to a simmer, then add the dandelion buds and cook until just tender, about 3-4 minutes, then drain and reserve.
Meanwhile, heat together the water, vinegar and salt together until the salt is dissolved, then cool.
Take the dandelion buds and fill half pint canning jars with them
Press the buds down to decrease air pockets, in each jar place a piece of lemon zest and a ramp. Leave at least 1/2 inch to an inch of headspace in each jar.
When you've pressed the buds down, fill the jars with the boiling vinegar brine, jostling them around with a toothpick to remove air pockets, then turn the jars upside down and cool, which should seal them, or refrigerate, and wait at least a few weeks before enjoying. See note.
Dandelion capers need to be cooked to soften them somehow. I like giving them a blanch to tenderize them, and pour the boiling pickle liquid in the jars to avoid boiling a waterbath in the summer, but you can also pour the liquid into the jars with the raw buds and process in a waterbath for 15 minutes to store them at room temperature. Both ways work.