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Elderberry capers
  • Pickle
  • easy
  • 10
  • 15 minutes, plus 5 days salting time and 3 weeks to pickle



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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.


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  • Elderberry capers

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


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