Pickled Spruce Tips is a traditional Canadian recipe for a classic method of pickling just-opened spruce tips in vinegar for use as a caper substitute or as a general flavouring. The full recipe is presented here and I hope you enjoy this classic Canadian version of: Pickled Spruce Tips.
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Ingredients:
200g spruce tips, picked whilst still very young and just emerging from their papery covering
80g salt
1 tsp black peppercorns
300ml cider vinegar
Method:
Remove the papery covering from the spruce tips then wash and blot dry on kitchen paper.
Combine the vinegar, black peppercorns and salt to a pan and heat until the salt dissolves. Put the cleaned spruce tips in a large jar and top with the warm vinegar mix. Cover the jar and stir every day for a week then transfer the spruce tips to a clean, sterilized jar, top with the vinegar mix, seal and store in the fridge for at least 2 months to mature before using. These make an excellent replacement for capers and are wonderful on salads, or added to sauces as flavouring.
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