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Capers from flower buds

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Ingredients for 1 servings:

  • Daisy, flower buds of daisies, also of dandelions or lesser celandine
  • Salt
  • Vinegar (wine or tarragon vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Flower buds of daisies, dandelions or lesser celandine

Rinse the flower buds, sprinkle with salt, and let stand for a few hours. Then, add them to boiling water and bring to a boil a few times. Once drained, divide them into small jars or bottles and pour boiling vinegar over them. After 5 to 6 days, boil the capers again with the vinegar, return them to the jars, and seal tightly. If desired, you can also add some peppercorns, grated horseradish, and tarragon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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