Pickled Broom Buds is a traditional British recipe for a classic method of pickling broom flower buds in a vinegar brine for later use in the winger. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Broom Buds.
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This is very much a traditional recipe, based on that given by John Carter in his The Compleat City and Country Cook, 1736. In reality it's a method for pickling unopened broom flowers without the green outer calyx.
Ingredients:
200g broom flower buds, picked before the tops turn yellow
80g salt
300ml cider vinegar
Method:
Add the vinegar and salt to a pan and heat until the salt dissolves. Put the broom buds in a large jar and top with the warm vinegar mix.
Cover the jar and stir every day for a week then transfer the broom buds to a clean, sterilized jar, top with the vinegar mix, seal and store in the fridge for at least 2 weeks to mature before using.
These make an excellent replacement for capers and are wonderful on salads.
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