Elderberry Capers Recipe
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Equipment: Saucepan, sieve, jar(s)
Yield: One ½ Lb Kilner jar Goes with: Raw/cured meat dishes, smoked/cured fish dishes. Hops & Tails dishes: Elderflower cured sea trout, kohlrabi, nasturtium & elderberry capers (02.06.2017) Mackerel tartar, coal oil, cucumber & elderberry capers (31.03.2017) Beef cheek scrumpet, alliums & elderberry capers (18.02.2017) Notes: Best matured for 2 weeks. Keeps for ages refrigerated. |
Ingredients
100g young green elderberries
40ml cider vinegar
30ml water
30g Maldon sea salt
40ml cider vinegar
30ml water
30g Maldon sea salt
Method
1. In a saucepan, bring the water and cider vinegar to the boil. Set aside for one minute.
2. Place the elderberries into the pan and set aside until completely cooled.
3. Drain the elderberries, reserving half of the liquid.
4. Place the elderberries and reserved liquid into a bowl. Add the salt and mix well.
5. Decant into a sterilized Kilner jar and refrigerate.
2. Place the elderberries into the pan and set aside until completely cooled.
3. Drain the elderberries, reserving half of the liquid.
4. Place the elderberries and reserved liquid into a bowl. Add the salt and mix well.
5. Decant into a sterilized Kilner jar and refrigerate.
