Elderberry Capers



  • 200g green elderberries (unripe)
  • 200g salt
  • 50g sugar
  • 150 ml of good cider vinegar


1) Pick and wash the elderberries.

2) Pack in salt and cure for 5 days.

3) Once cured wash the salt off and place it into a sterilised jar.

4) Mix the sugar and vinegar and gentle heat up to dissolve the sugar then immediately pour over the berries and allow to pickle for a week.

5) Best used sprinkled over fatty meats such as pork or lamb.

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