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 flower buds
  • apple vinegar
  • aceto balsamico
  • honey
  • black pepper corns
  • mustard seeds
  • bay leaves
  • piment
  • cloves [optional]
  • salt

_ 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.

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