(*) 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.