Pickled Oxeye Daisy Buds is a traditional British recipe for a classic classic method of pickling oxeye daisy flower buds in vinegar for use as a caper substitute. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Oxeye Daisy Buds.
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Also known as 'oxeye daisy capers' this is a really great pickle that, truly, can be used as a substitute for capers.
Ingredients:
150g oxeye daisy flower buds, picked before they show an indication of opening
80g salt
300ml cider vinegar
Method:
Add the vinegar and salt to a pan and heat until the salt dissolves. Put the oxeye daisy flower 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 oxeye daisy 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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