Whether wild garlic, dandelion or daisy buds, you can make wonderful capers from all flower buds. You don't need more than a handful of ingredients.
4 handfuls of flower buds
100 millilitres of water
300 millilitres white wine or apple cider vinegar
2 teaspoons raw cane sugar or 1-2 teaspoons honey
1/2 teaspoon herbal salt
1/4 teaspoon dried red chilli flakes (optional)
1. Place the water, vinegar, raw cane sugar or honey, salt and the flower buds in a pot on the cooker.
2. Simmer the mixture for about 3-5 minutes.
3. Remove the flower buds with a slotted spoon and place in a jar with a capacity of 250-500 millilitres.
4. Bring the mixture to the boil again and pour over the buds while still hot so that they are all well covered.
5. Close the jar immediately and leave to infuse for at least 1-2 weeks.
6. Keep the capers in the fridge for up to a year.
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