WILD GARLIC CAPERS
For a 200 ml jar I use
200 ml apple vinegar
[it will reduce while boiling]
2 tablespoons balsamic vinegar
5 pepper corns
1 teaspoon mustard seeds
2 bay leaves
1 allspice
1 clove
1 tablespoon honey
salt
wild garlic flower buds
[as many as you need to loosely fill the jar]
_ wash flower buds and pad them dry
_ place in a small sterile jar [about ¾ full]
_ bring apple vinegar to a boil and add a splash aceto balsamico
_ add spices and honey
_ simmer for about 10 minutes [liquid should reduce to about ⅔]
_ taste and season if necessary
_ remove solid spices
_ bring to a boil once more
_ pour over the wild garlic flower buds
_ close jars and turn on their heads
_ leave wild garlic capers for at least 3 weeks in a dark and cool place
BÄRLAUCHKAPERN
Für ein 200-ml-Glas verwende ich
200 ml Apfelessig
[reduziert beim Kochen]
2 Esslöffel Balsamico
5 Pfefferkörner
1 Teelöffel Senfkörner
2 Lorbeerblätter
1 Piment
1 Gewürznelke
1 Esslöffel Honig
Bärlauchknospen
