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Ox-eye Daisy Capers
Ox-eye Daisy Capers is a modern British recipe for a wild food condiment of capers made from pickled oxeye daisy flower buds. The full recipe is presented here and I hope you enjoy this classic British version of: Ox-eye 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
The flower buds of ox-eye daisies are edible and very tasty. They can be nibbled raw, added to soups, stews and salad. They can also be pickled and make excellent caper substitutes (though they have their own unique flavour).
Ingredients:
500ml (2 cups) brown rice wine vinegar
1 tsp sea salt
1 tsp red peppercorns
1 tsp mace
2 garlic cloves (chopped)
oxeye daisy flower buds (enough to fill two 250ml kilner screw-top jars)
Method:
Pour the rice wine vinegar into a small saucepan, and add the salt, red pepper, mace and garlic.
Bring the mixture to a boil, reduce to a simmer and cook for 10 minutes. Remove from heat and allow sit for at least an hour until the mixture has cooled appreciably.
In the meantime, place the ox-eye daisy flower buds in the jars, and pack them down as much as you can.
Now strain the cooled vinegar through a fine-meshed sieve, to remove the spice ingredients, and pour into your jars until they are full, then cap.
You may start eating them within 24 hours, but you will have the best results if you leave them to mature for a month.
