You can make capers from both chives, dandelion buds, scent buds and elderberries.
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 with 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.