Take a jar and collect the dandelion buds in early spring.
Wash them well and leave them in a water bowl for 5 minutes. Drain in a sieve.
Put the buds into the jar again, fill the jar with a boiling solution of 50% white vinegar and 50% water.
Add all the spice grains, 1 tsp salt and close tightly.
When the jar is cold, place it in the fridge and leave it to rest for 4 days.

Spread kitchen paper on the work surface.
Pour the jar content into a sieve and rinse with water.
Shake off the water and place the dandelion buds and spices on the kitchen paper to dry.
Mix them in a bowl with the salt, then put all back in the sieve and shake off the excess salt.
Pour everything back into our preserving jar and fill it with oil, ensuring it covers the dandelion buds.