Green Elderberry Capers
I absolutely love the full cycle of the Elderflower tree and utilising every element produced to it's fullest throughout the season.
The creamy white flower bursts into life spreading its sweet, aromatic fragrance into the air for us all to enjoy. However its the second cycle that i have captured and preserved here. The unripe green elderberry. After the flower has dropped its petals the berry will start to form, it is green for a couple of weeks before it ripens to form the dark, juicy berry.
For this recipe you want to pick the unripe berries whilst they are green, plump and firm. It is a bit of a process as the berries need to be separated from the stalk but it's a worthy one. They are delicious with cold meats/cheeses and seafood especially.
Now these aren't technically capers but i'm using the same preserving method within this recipe.
- 250g Green elderberries, picked from the stalk.
- Sea Salt
- Distilled Malt Vinegar
- Thoroughly rinse the berries to remove any dirt or bugs and drain well.
- Place in a bowl and liberally sprinkle with sea salt. Mix well and leave to salt for 3 days.
- Drain the berries and rinse well to wash off any salt. Taste and if a little too salty then wash again.
- Place the berries in a jar and top with the vinegar. Pop a tight fitting lid on and leave to pickle at room temperature for at least 2 weeks before eating. They are best left for 6 months.