Many of us have the good fortune to have a garden, others might take advantage of their balcony to grow on. I myself try to take advantage of everything I can from both cultivated and what is offered in nature this time of year.
A favorite has become to make my own capers. I make capers of both chive buds, dandelion buds, pea buds and elderberries.
Chives go pretty fast in bud and so also in flowering. Both are good to take advantage of. The flower has a wonderfully mild taste of onions and fits as garniter or in a salad.
Since I have a lot of chives, I pick the buds to the extent I can, I also pick dandelion buds. I mix these buds in a large glass jar.
Pour on salt and leave to cool for about 3 weeks. Then the buds are rinsed and a team of vinegar is made. So good to use in different dishes and salads.
I highly recommend mixing different buds, partly because chives buds give a wonderful taste even to the law.
Best of all is being able to pick up this gold mine this winter and knowing that you made it yourself from what you found or cultivated yourself.
My recipe that I received from a good friend is the following:
0.5 liters of mixed buds
0.7 liters of salt
Pour everything into a large jar and shake the jar. Leave to cool for 3 weeks.
Pour everything into a sieve and rinse of salt.
Pour back into the jar and cover with vinegar. Leave to cool for at least 4 weeks.
Ready to eat. Opened can should be stored in the refrigerator.
Cold Beetroot soup!
Summers good vegetables!
Capers from the garden!
Stinging nettle soup!
Pesto on groundelder!
Pear & ginger marmalade!
God against cold!
What is phytonutrients?
Tomatosoup & Bread!