Go Back

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 0

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!