10
15 minutes

Ingredients

Elderberry capers

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

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!