Summary

Ingredients

• 2 cup (s) daisy and / or dandelion buds
• 0.5 teaspoon ½ salt
• 125 ml vinegar, (herb vinegar)

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Instructions

1. Sprinkle the closed flowers of daisies and / or dandelions with salt and let stand for about 2-3 hours.
2. 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.
3. Tip:
4. 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.