John Myers
Linden Capers Pickled in Olive Oil
The perfect linden capers pickled in olive oil recipe with a picture and simple step-by-step instructions.
- Linden fruits
- 4 small Chilli red
- 4 Garlic cloves
- 320 Milliliters Extra virgin olive oil
- Free the linden fruits from the remains of flowers and the stems. Rinse off well and spin dry. Peel the garlic cloves and, if necessary, roughly cut them. Score the chilli peppers several times. Put these ingredients in a sealable jar.
- Heat the olive oil in a saucepan to 50 ° and pour over the linden fruits. Close the jar and place in a cool and dark place.
- The linden fruits should be harvested by the end of June, otherwise they will be too hard. If you want it a little softer, blanch it for one to 2 minutes. The linden capers go well with salads or pasta.
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