Elderberry capers

  • 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

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.




Elderberry capers

  • 200g of elderberries, green and unripe
  • salt
  • 150ml of white wine vinegar, or cider vinegar if you prefer
  • 40g of caster sugar


  • Sterilised jar or container


Pick the unripe berries from the stalks and wash
Place the berries in a bowl and pack tightly with salt. Leave for 5 days to cure
After 5 days, rinse the capers in cold water to remove the salt and place in a sterilised jar
Place the vinegar in a pan with the sugar and 50ml of water. Bring to a simmer and stir to dissolve the sugar
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
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!
First published in 2018

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.