Wild garlic flower capers in oil

Ingredients for 1 servings:

• 400 ml white wine vinegar or apple cider vinegar
• 200 ml water
• ½ tbsp salt
• 100 g wild garlic, only the flower buds, picked just before the flower opens
• 1 pepperoncini, red, pitted, chopped
• 1 bottle of extra virgin olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days; Cooking/baking time approx. 10 minutes; Total time approx. 14 days 30 minutes

Orsini capers

Bring the vinegar, water, and salt to a boil. Blanch the wild garlic flower buds in batches and drain briefly. In a bowl, mix the wild garlic capers with the peperoncini and a little olive oil. Transfer to small jars with screw lids. Top each jar with olive oil so the capers are well covered. The capers will keep for up to a year. I preserve some every year and then strictly ration them so they last until the following spring.