WILD GARLIC SEED CAPERS
enough wild garlic seed heads to fill a 300 ml jar
3 tablespoons coarse salt
300-400 ml vinegar
_ pick wild garlic seed heads
[leave as much of the long stem behind as possible]
_ thoroughly wash seed heads [give them a good shake, leave to soak for 30 min and rub through them again] and remove remaining flower pedals or leaves
_ spread out evenly on a tea towel to dry completely
_ remove the seed heads from the stem
[I use a fork but you can also snip them with a small pair of scissors]
_ mix wild garlic seeds with coarse salt and spoon into sterilised jars
_ close the jars tightly and place in the fridge for 3 weeks
[shake the jars daily]
_ place the salted wild garlic seeds into a sieve and rinse well
_ spread out evenly on a tea towel to dry completely
_ place seeds back into sterilized jars and cover with vinegar
_ allow to pickle for at least a month [preferably 3 months]
Pickled seeds have a potent garlic taste. They can be used to top up dishes like salads, fish, carpaccio or to pimp your cheese platter.
BÄRLAUCH SAMEN KAPERN
genügend Bärlauch-Samenköpfe, um ein 300-ml-Glas zu füllen
3 Esslöffel grobes Salz
300-400 ml Essig
