Elderberry Capers

25 July 2017

This week we have been foraging for elderflower buds to turn them into elderberry capers.

It’s the perfect time to pick green elderberries, the flowers have just finished but the buds haven’t turned red yet.

One thing to remember about elderberries is that they contain hydrogen cyanid which is poisonous, so before you eat them you need to either boil or pickle them.

To make elderberry capers we will be both fermenting and pickling them, this breaks downs the poisons and makes the berries safe to eat.

How to make elderberry capers.

You will need:
500g Elderberry Capers
100g Salt
500g Water
150g Sugar
500g White Wine Vinegar
A Glass or Plastic bowl for fermenting – don’t use metal as it stops the fermenting process
A Kilner Jar for pickling – use smaller ones to make smaller batches so you can use throughout the year.

Rinse the berries and then separate them from the stems – this is a bit of a long and tedious process, but it’s worth it.

Dissolve the salt in the water and pour over the berries.  Cover the berries with a cloth and let them ferment for a few days.

After a few days, rinse the berries and then you are ready to pickle them.

Bring the vinegar and sugar to the boil and allow the sugar to dissolve.

Put the berries into small pickling jars – top with pickling liquor and seal.

Leave them for at least a week to pickle.

Then they are ready to enjoy – they are especially good with fish!


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