Wrong Capers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cup (s) daisy and / or dandelion buds
- 0.5 teaspoon ½ salt
- 125 ml vinegar, (herb vinegar)
Print Recipe
Pin Recipe Instructions
- Sprinkle the closed flowers of daisies and / or dandelions with salt and let stand for about 2-3 hours.
- Bring the herb vinegar to the boil and let the buds swell up briefly. Then strain the vinegar and bring to the boil a second time. Pour into a small screw-top jar together with the flower buds and close tightly. After a few days, bring the vinegar to the boil again and add it to the buds again. Store in a cool and dark area. After about two weeks you can try the wrong capers.
- Tip:
- These false capers are far too good for the well-known Königsberger Klopse. The small daisy capers taste spicy and go well with spicy salads with sheep`s cheese, while the large dandelion capers can be served on a starter plate like olives. They go well with boiled eggs and mustard sauces as well as fish.
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