Wild Garlic Capers
About this 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.
Ingredients
- Unopened Wild Garlic Flowers
- Apple Cider Vinegar
- Juniper Berries
- Star Anise
- Whole Clove
- Sea Salt
- 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!
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