Pickle the young and tender flower buds of Caltha palustris as a substitute for capers.
Author:Laurie Neverman
Yield:1 pint1x
Ingredients
UnitsScale
1pint young, unopened Marsh Marigold flower buds
3/4cup cider vinegar
1/4cup water
2 Tablespoons light brown sugar
1/2 teaspoon salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
Instructions
Cover the marsh marigold buds with water. Bring to a boil and boil for 2 minutes. our off the water, cover with fresh water, bring to a boil and boil for another minute.
Drain the buds and pack them into a sterilized canning jar.
In a non-reactive sauce pan, combine the vinegar, water, sugar, salt, mustard, and celery seed. Boil for 10 minutes.
Pour the boiling vinegar mixture over the flower buds; seal tightly and store the jars in a cool place. Let the buds sit in the pickling brine for at least a month before use. Place in the refrigerator for longer storage.