Fake capers

Ingredients for 1 servings:

• 2 cup(s) buds of daisies and/or dandelions
• ½ tsp salt
• 125 ml vinegar (herb vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

delicious specialty made from daisies or dandelions

Sprinkle still-closed daisy and/or dandelion blossoms with salt and let stand for about 2-3 hours. Bring the herb vinegar to a boil and let the buds bubble briefly. Strain the vinegar and bring it to a boil again. Pour the vinegar and the flower buds into a small screw-top jar and seal tightly. After a few days, bring the vinegar back to a boil and add the buds back to the jar. Store in a cool, dark place. After about two weeks, you can try the fake capers. Tip: These fake capers are far too good for the famous Königsberger Klopse (a German dish of meat). The small daisy capers have a tangy flavor and go well with spicy salads with feta cheese, while the large dandelion capers can be served like olives on an appetizer plate. They go well with boiled eggs and mustard sauces, as well as with fish.