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Common Daisy Capers
Common Daisy Capers is a traditional British recipe for a wild food condiment of capers made from pickled common daisy flower buds. The full recipe is presented here and I hope you enjoy this classic British version of: Common Daisy Capers.
prep time
10 minutes
cook time
15 minutes
Total Time:
25 minutes
Additional Time:
(+24 hours maturing)
Serves:
2 x 250ml jars
Rating: 
Tags : Wild FoodSpice RecipesBritish Recipes
Just as with ox-eye daisies, the flower buds of common daisies are edible. The can be eaten raw, steamed and can be pickled, as here, for the winter months or to use as caper substitutes. The flavour is unique and well worth sampling.
Ingredients:
500ml (2 cups) brown rice wine vinegar
1 tsp sea salt
1 tsp red pepper corns
1 tsp mace
2 garlic cloves (chopped)
common daisy flower buds (enough to fill two 250ml kilner screw-top jars)
Method:
Combine the rice wine vinegar, salt, peppercorns, mace and garlic in a small saucepan. Bring just to a boil, reduce to a simmer and cook gently for 10 minutes.
Take off the heat and set aside to cool for an hour. In the meantime, pack the daisy flowers into the jars, pressing them down as much as you can.
Now strain the vinegar through a fine-meshed sieve to remove the spices. Pour the vinegar over the daisy buds, filling the jars. Secure the caps on top.
They can be consumed within 24 hours, but are much better if set aside to mature for at least a month. Store in the refrigerator after opening.
