May 31, 2017
To round off the wild garlic season I decided to make capers. This is something I like to do with wild garlic as well as dandelions and daisies. While the latter two add a bit of sweetness to the mix the wild garlic flower buds will have a quite distinct garlic-y flavour. Both goes really nice with the vinegar and spices.
Use as a spice kick on bread or sprinkle over salads.
WILD GARLIC CAPERS
_ 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 reseason 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
For a 200 ml jar I use 200 ml apple vinegar [it will reduce while boiling], 2 tablespoons balsamico, 5 pepper corns, 1 teaspoon mustard seeds, 2 bay leaves, 1 piment, 1 clove and one large tablespoon of honey.