Pickled Dandelion Capers

2 C. dandelion buds (tiny, just barely produced, no flower inside yet, pick primary bed, then under are secondaries.

2/3 C. vinegar

1/3 C. water

1 tsp. salt

Bring the water, vinegar and salt to a boil and stir to dissolve the salt.  Pack the capers into mason jars, and pour the brine over the top. Cap and store in the refrigerator or process in a water bath canner for 10 minutes, leaving 1/2 inch of headspace.