Elderberry capers
Item 1 of 1
- Pickle
- 10
- 15 minutes
This elderberry caper recipe is a stroke of genius. As the name suggests, salting and pickling unripe elderberries provide beautiful, tangy little balls of flavour, and can be used in any dishes where you'd usually use capers.
First published in 2018
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These little 'capers' are the perfect thing to make whilst you're impatiently waiting for the berries to ripen. They have a floral, fruity flavour and are beautiful in salads, pasta and especially with fish.
Ingredients
Metric
Imperial
Elderberry capers
- 200g of elderberries, green and unripe
- salt
- 150ml of white wine vinegar, or cider vinegar if you prefer
- 40g of caster sugar
SAVE RECIPE
Equipment
- Sterilised jar or container
Method
1
Pick the unripe berries from the stalks and wash
2
Place the berries in a bowl and pack tightly with salt. Leave for 5 days to cure
3
After 5 days, rinse the capers in cold water to remove the salt and place in a sterilised jar
4
Place the vinegar in a pan with the sugar and 50ml of water. Bring to a simmer and stir to dissolve the sugar
5
Pour the vinegar over the capers. Leave to cool, then place a disc of greaseproof paper over the top so that the capers are fully submerged
6
Seal the jar and place in the fridge to pickle for a further 3 weeks. The capers will keep for months, so stock up and make enough for the whole year!
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