Oxeye Daisy Capers

Click on the image, above to submit to Pinterest.

Oxeye Daisy Capers

Oxeye Daisy Capers is a traditional British recipe for a classic caper substitute of oxeye daisy flower buds pickled in white wine vinegar with spices. The full recipe is presented here and I hope you enjoy this classic British version of: Oxeye Daisy Capers.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Additional Time:

(+2 months maturing)

Serves:

4–6

Rating:

Tags : Wild Food Spice Recipes British Recipes

Ingredients:

unopened oxeye daisy flower buds (about 1.5l)
12 black peppercorns
8 allspice berries
2 pinches of sea salt
12 mustard grains
1 garlic clove, finely sliced
800ml white wine vinegar

Method:

Wash the oxeye daisy flower buds and trim the stems. Dry thoroughly and set aside.

Take two 450g jars and divide the black peppercorns, allspice berries, salt, mustard grains and garlic between them then pack in the oxeye daisy flower buds.

Add the white wine vinegar to a pan and bring to a boil. Take off the heat, allow to cool slightly then pour over the contents of the jars, filling them to the brim. Secure with vinegar-proof lids, label then store in an cool, dark, cupboard for at least 2 months to mature.

Chop for use in salads, or use as a caper replacement.