6 May 2024
The beech trees have budded, and the apple trees are in bloom. The wild garlic has started to flower, spreading a familiar garlic scent through the woods. Soon the herb will go to seed, and the first foraging trips of the year will take place to preserve spring's first wild ingredients, such as capers. For your inspiration, we have put together our own little guidelines for picking, salting, and pickling the small green flower buds below.
Pick the flower buds from the spent wild garlic plant (May-June), put them in a homemade vinegar pickle and make a wonderful caper that you can use for all sorts of things in the kitchen. Wild garlic capers have a wonderful strong garlic and chive flavour, which works well as a small accompaniment to various dishes. The seeds are not very big, but despite their size, they have a strong flavour.
God fornøjelse!
INGREDIENTS (FOR BRINING)
300g wild garlic flowers
100 g salt
INGREDIENTS (FOR PICKLING)
4 dl of vinegar
1 dl of water
1 dl sugar
EQUIPMENT
Airtight container
Jar
Patience
METHOD (Curing)
1 – Tag the wild garlic flower seeds, remove the stalks and rinse them in a sieve.
2 – Put the seeds in a container and mix them with salt.
3 – Cover the container tightly and refrigerate for a month.
Shake the container once a week.
METHOD (PRESERVING)
1 – The pickling brine is made by boiling vinegar, water, and sugar in a saucepan.
2 – Drain your wild garlic capers.
3 – Let the brine cool down and add the rinsed wild garlic capers to the brine.
4 – Put capers and vinegar into a preserving jar and place it in a dark spot.
The small capers can be used immediately, but only get better with time.
Enjoy yourselves – And goodbye in the forest!
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