Name: Wild Garlic Capers
Ingredients: 2 cups Unopened Wild Garlic Flowers; 2 cups Apple Cider Vinegar (or wild persimmon vinegar with a ph of 3 or under.); 1/2 tbsp Juniper Berries; 2 Star Anise; 6 Whole Clove; 2 tbsp Sea Salt; 2 tbsp Honey

Wild Garlic Capers

Print Recipe

In late spring, you can find wild garlic (allium ursinum) starting to flower. The unopened flowers make a great “caper.” Slightly floral, light onion-garlic taste, not too pungent. Also, save the stems to dehydrate and make a great seasoning.

Course Side Dish

Servings

Ingredients

2 cups Unopened Wild Garlic Flowers
2 cups Apple Cider Vinegar or wild persimmon vinegar with a ph of 3 or under.
1/2 tbsp Juniper Berries
2 Star Anise
6 Whole Clove
2 tbsp Sea Salt
2 tbsp Honey

Instructions

Bring vinegar, salt, and honey to a boil, then reduce heat.
Place garlic heads in one 8 ounce jar or two 4 ounce and divide and place remaining ingredients in jar with garlic heads.
Pour vinegar mix over garlic heads.
Wipe the rim of the jar clean and seal.
Let sit for at least 2 weeks.

Notes

Enjoy on a salad, with crackers, or mix into your favorite pasta!