Marsh Marigold Capers

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Pickle the young and tender flower buds of Caltha palustris as a substitute for capers.


Units Scale
  • 1 pint young, unopened Marsh Marigold flower buds
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • 2 Tablespoons light brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed


  1. 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.
  2. Drain the buds and pack them into a sterilized canning jar.
  3. In a non-reactive sauce pan, combine the vinegar, water, sugar, salt, mustard, and celery seed. Boil for 10 minutes.
  4. 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.