Capperi Orsini – Wild Garlic Capers in Oil

Rating: 2.00 / 5.00 (7 Votes)

Total time: 45 min



(*) The elongated buds that appear when you cut the leaves just above the ground, so before the flower develops.

Bring vinegar, water and salt to a boil, blanch the wild garlic flower buds in it in batches, drain for two to three hours.

In a baking bowl, combine the wild garlic capers with pepperoncini and olive oil, and fill generously into small sealable jars. Make sure the capers are covered with oil.

Shelf life: up to one year.

Tip: do not throw away the vinegar-water mixture in which the capers were blanched, but use it as a spicy-garlicky salad vinegar.

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